Pulled Lamb Sandwich with Caramelized Onions and Chipotle Aioli

A friend of mine made this pulled lamb sandwich at a casual Sunday lunch a few years ago and I spent the rest of the afternoon thinking about the chipotle aioli. She had marinated the lamb overnight in balsamic and rosemary, seared it in a cast iron, then finished it in a slow cooker with chicken stock until it pulled apart easily. The caramelized onions had been going for almost an hour on low heat. Layered onto crusty bread with that smoky aioli, it was a sandwich that makes you want to clear your afternoon plans. The lamb prep is the only part that asks anything of you: the marinade benefits from a few hours at minimum, and the onions need time and patience. Everything else is assembly.

How to Make Pulled Lamb Sandwich with Caramelized Onions and Chipotle Aioli

Marinating and searing the lamb

At least thirty minutes in the marinade, but a few hours is better. The balsamic and rosemary get into the meat more thoroughly with time. Sear it in a hot cast iron until you get a dark crust on each side before transferring to the slow cooker; skipping this step costs you a lot of flavor in the finished dish.

Caramelizing the onions

Low heat, a good amount of salt, and time. The sugar helps the browning along, but you still need at least forty-five minutes to get real caramelization rather than just softened onions. Stir occasionally and don’t rush it with high heat; that just fries the edges while the centers stay raw.

The chipotle aioli

Chipotle and roasted garlic paste gives this aioli its smokiness and heat. If your paste is particularly spicy, start with less than the recipe calls for and taste as you go. The aioli can be made ahead and refrigerated; the flavors deepen after a few hours in the fridge.

Pulled Lamb Sandwich with Caramelized Onions and Chipolte Aioli

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• Author: Perna Singh
• Total Time: 60 minutes
• Yield: Serves 4
• Diet: Omnivore

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Description

Tender pulled lamb, caramelized onions, and chipotle aioli make this sandwich a flavor explosion. Perfect for a casual lunch or dinner.

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Ingredients

Units USM Scale 1x2x3x

• 1.5 lbs (680 g) - 2 lbs (907 g) boneless leg of lamb
• 0.75 cups (177 ml) chicken stock
• 1.5 tsp rosemary
• 1 tbsp olive oil
• 2 cloves garlic
• 1.5 tbsp balsamic vinegar
• 1 tsp cracked black pepper
• 0.5 tsp red pepper flakes
• 4 cups (946 ml) thinly sliced onions
• 1.5 tbsp olive oil (or butter)
• 1.5 tsp salt
• 1.5 tsp sugar
• 2 tbsp Chipotle and Roasted Garlic Paste
• 0.5 tsp salt
• 1 large egg yolk, at room temperature
• 0.5 cups (118 ml) extra-virgin olive oil
• 0.5 cups (118 ml) pure olive oil
• Baguette bread
• Some greens
• Sliced tomatoes
• Sliced avocado

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Instructions

1. In a mason jar, add all ingredients except lamb and chicken stock. Close the lid and shake vigorously for 5 seconds.
2. Pour the vinaigrette into a ziplock bag. Add the lamb, seal the bag, and squish to coat the lamb. Let it sit for 30 minutes.
3. Remove the lamb from the bag. Heat a cast iron skillet. Transfer the lamb to the skillet and cook 3-4 minutes per side.
4. Pour chicken stock into a slow cooker or oven-safe dish. Transfer the lamb to the slow cooker, discarding excess fat.
5. Cover and cook on low for 6-7 hours; adjust cooking time if using an oven.
6. Caramelized Onions
7. In a wide, thick-bottomed saute pan, heat oil/butter.
8. Add sliced onions and stir to coat. Turn heat to medium and cook, stirring occasionally.
9. As onions brown and release water, they will stick. Allow some sticking, but monitor and stir to prevent burning.
10. Towards the end, onions may stick more. Add a couple tablespoons of water to deglaze the pan.
11. Turn off heat and let sit in the hot pan for 10 minutes before transferring to a dish.
12. Aioli
13. Crush garlic cloves with salt in a mortar or bowl until smooth. Remove some paste; add back later if needed.
14. Add the egg yolk. Secure the bowl with a dishtowel if necessary.
15. Using a fork or whisk, slowly add oil drop by drop to the egg and garlic mixture. As mayonnaise thickens, add oil in a thin stream until incorporated.
16. If too thick, dilute with a tablespoon of warm water. Do not add more oil. Taste and add more garlic if desired.
17. Sandwich Assembly
18. Remove lamb from slow cooker. Shred the meat using two forks. Reduce remaining liquid and pour it over the meat.
19. On a bed of greens on sliced baguette, layer pulled lamb, caramelized onions, tomato, and avocado. Spread aioli on the other baguette half.

Notes

• For a richer flavor, marinate the lamb overnight instead of 30 minutes.
• Leftover pulled lamb can be stored in the refrigerator for up to 4 days and reheated for future sandwiches.
• If chipotle paste is unavailable, substitute with smoked paprika and a pinch of cayenne pepper for a smoky heat.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Sandwich
• Method: Braising
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 sandwich
• Calories: 600
• Sugar: 10
• Sodium: 800
• Fat: 35
• Saturated Fat: 15
• Unsaturated Fat: 15
• Carbohydrates: 50
• Fiber: 5
• Protein: 40
• Cholesterol: 100

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