Shredded Lamb Sandwich With Dijon Sambal Aioli And Spicy Potato Chips Recipes
LAMB WITH AIOLI
Make and share this Lamb With Aioli recipe from Food.com.
Provided by currybunny
Categories Lamb/Sheep
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in small saucepan; deep-fry thyme briefly, only about 5 seconds til fragrant. Remove thyme from oila and drain on absorbent paper.
- Prehead oven to moderate.
- Cut potatoes into 1cm slices; heat 2 tablespoons of the reserved thyme oil in ovenproof/flameproof baking dish; cook potato slices in batches til lightly browned on both sides. Return all potatoes to baking dish; add lamb and roast, uncovered for about 15 minutes or unil cooked as desired.
- Meanwhile, make aioli.
- Boil, steam or microwave spinach til just wilted; drain. Heat remaining thyme oil with butter in small saucepan; cook mushrooms and garlic til softened. Cut each lamb rack into 4 cutlets; divide among serving plates with spinach, potato and mushrooms. Top with aioli, garnish with fried thyme and drizzle with vinegar.
- Aioli: whisk mustard, vinegar, garlic and egg yolks in a small bowl til combined; gradually add oil in a thin, steady stream, whisking constantly, til aioli thickens. Whisk in lemon juice.
Nutrition Facts : Calories 679.9, Fat 45.3, SaturatedFat 7.5, Cholesterol 68, Sodium 134.1, Carbohydrate 54.5, Fiber 12.7, Sugar 14, Protein 29.5
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