Ingredients

• 2 cups shredded lamb shank meat
• 4 tablespoon Dijon-sambal aioli
• 4 sourdough rolls, or bread of your choice, toasted
• 1 tomato sliced
• 2 cups shredded iceberg lettuce
• Salt and black pepper to taste
• Kosher pickle spears (optional)
• 2 egg yolks* (See Disclaimer)
• 1 tablespoon sambal oelek
• 1 tablespoon Dijon mustard
• 2 cups canola oil
• 1 tablespoon fresh lemon juice
• 1/2 tablespoon garlic, finely chopped
• Salt and black pepper, to taste
• Fryer with canola oil
• 4 large kennebeck or russet potatoes, sliced thinly and stored in ice water
• Chili Salt (3:1:1 kosher salt, sugar, chili powder)

Instructions

1. In a large bowl, combine lamb with aioli and check for seasoning. Dress toasted bread with tomato and lettuce and top with lamb.;
2. 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.
3. Heat oil to 375 degrees in fryer. Fry chips until golden brown. Remove immediately and season before oil dries up. Serve fresh and warm.