Best Shredded Lamb Sandwich With Dijon Sambal Aioli And Spicy Potato Chips Recipes

Spiced Up Potato Chips image

Provided by Ree Drummond : Food Network

Time 40m

Yield 10 to 12 servings

Number Of Ingredients 7

5 pounds Yukon gold potatoes, unpeeled
2 teaspoons garlic salt
2 teaspoons paprika
2 teaspoons black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon kosher salt
Vegetable oil, for frying

Steps:

Scrub the potatoes under water until totally clean. Use a mandolin or Japanese slicer to slice the potatoes as thinly as possible. As you slice them, submerge them in cold water and set aside. Mix together the garlic salt, paprika, black pepper, cayenne and salt in a small bowl and set aside.
In 2 heavy Dutch ovens, heat some vegetable oil to 375 degrees F (use a thermometer to keep the temp right!). Lay the potatoes on a baking sheet lined with paper towels, and blot them with more paper towels to dry completely.
Lower batches of potatoes into the oil using a spatula. They will fry very quickly, about 1 1/2 minutes; remove with a spatula when they're nice and golden and crisp. Immediately sprinkle on the spice mix. Repeat with the rest of the potatoes!

Loin of Lamb Sandwich with Garlic Aioli image

Provided by Food Network

Yield 2 servings

Number Of Ingredients 7

Steps:

In a pan over low heat, slowly simmer garlic in six ounces of olive oil until tender, to impart the taste of the garlic in the oil. This will take about one hour. Let cool, and remove garlic from the oil. In a small bowl, slowly whip the garlic infused oil and the egg yolk. Add salt and pepper to taste, set aside. This will create the aioli. Rub loin of lamb with garlic, thyme, salt and pepper and two ounces of oil and let the meat "marinate" for at least I hour, and most overnight. Once the rub has saturated the loin, grill loin in a heavy skillet on high heat to sear all sides. Make sure the loin is well browned on all sides. Transfer to a 350 degree oven for two to three minutes for medium rare, longer for more well done. Let the loin rest for three minutes before slicing it thinly and filling the Brioche bun. Top with one teaspoon of the aioli and wrap well for the picnic basket.