shredded lamb sandwich with dijon-sambal aioli and spicy pot

* 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@..."

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; ½ Vegetable; 0 Fruit; 22 Fat; 0 Other Carbohydrates Recipe by: Ming Tsai Converted by MM_Buster v2.0n.