Title: Shredded Lamb Sandwich with Dijon-Sambal Aioli And Spicy Pot
Categories: Eastwest2
Yield: 4 servings

2 c Shredded leftover lamb shank
-meat; see * Note
4 tb Dijon-Sambal Aioli; (see
-below)
4 Sourdough rolls or bread of
-choice; toasted
1 Tomato; sliced
2 c Shredded iceberg lettuce
Salt; to taste
Freshly-ground black pepper;
-to taste
Kosher pickle spears;
-(optional)
=== DIJON-SAMBAL AIOLI ===
2 Egg yolks
1 tb Sambal oelek
1 tb Dijon mustard
2 c Canola oil
1 tb Fresh lemon juice
1/2 tb Finely-chopped garlic
Salt; to taste
Freshly-ground black pepper;
-to taste
=== SPICY POTATO CHIPS ===
Canola oil; for frying
4 lg Kennebeck or russet
-potatoes; thinly sliced,
And stored in ice water
Chili Salt - (3:1:1 kosher
-salt;
Sugar; chili powder)

* Note: See the "Curried Braised Lamb Shank With Three Onion Couscous"
recipe which is included in this collection.

In a large bowl, combine lamb with aioli and check for seasoning. Dress
toasted bread with tomato and lettuce and top with lamb.

For the Dijon-Sambal Aioli: In a food processor, add yolks, sambal oelek
and mustard. Slowly drizzle in oil to emulsify. Add juice and garlic.
Season with salt and pepper. Will keep in the refrigerator for 2 weeks.

*The American Egg Board states: "There have been warnings against consuming
raw or lightly cooked eggs on the grounds that the egg may have been
contaminated with Salmonella, a bacteria responsible for a type of food
poisoning. Healthy people need to remember that there is a very small risk
and treat eggs and other raw animal foods accordingly. Use only properly
refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing
yolks and whites with the shell."

For the Spicy Potato Chips: Heat oil to 375 degrees in fryer. Fry chips
until golden brown. Remove immediately and season before oil dries up.
Serve fresh and warm.

For Plating: Slice sandwich in half. Plate with chips and garnish with
pickles.

This recipe yields 4 servings.

Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1B03) - from the TV
FOOD NETWORK" S(Formatted for MC5): "10-29-1999 by Joe Comiskey -
jcomiskey@krypto.net"

Per serving: 1003 Calories (kcal); 112g Total Fat; (98% calories from fat);
2g Protein; 2g Carbohydrate; 106mg Cholesterol; 53mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 22 Fat; 0 Other
Carbohydrates

Recipe by: Ming Tsai

Converted by MM_Buster v2.0n.