Slow cooked lamb sandwiches on a baguette will delight the palate with sweet onions and spicy aioli.
By Perna Signh
Pulled Lamb Sandwich with Caramelized Onions and Chipolte Aioli
Author: Perna Singh
- 1½ - 2 lbs boneless leg of lamb
- ¾ chicken stock
- 1½ teaspoon rosemary
- 1 tablespoon olive oil
- 2 cloves of garlic (smashed)
- 1½ tablespoon balsamic vinegar
- 1 teaspoon cracked black pepper
- ½ teaspoon red pepper flakes
- 4 cups thinly sliced
- 1½ tablespoons olive oil (or butter)
- 1½ teaspoon salt
- 1½ teaspoons sugar
- 2 tablespoons Chipotle and Roasted Garlic Paste
- ½ tsp salt
- 1 large egg yolk, at room temperature
- ½ cup (250ml) extra-virgin olive oil
- ½ cup pure olive oil
- Baguette bread (you can use your choice of hard crusted bread)
- Some greens (arugula or baby spinach go well with this)
- Sliced tomatoes
- Sliced avacado
- In a mason jar add all the ingredients except for the lamb and chicken stock. Close the lid and shake vigorously for 5 seconds.
- Pour the vinaigrette to a ziplock bag. Add the lamb. Seal the bag and squish it so that all the vinaigrette is coated well around the lamb. Let it sit for 30 minutes.
- Take the lamb out of the Ziplock back. Heat a cast iron skillet. Transfer the lamb to the skillet and cook on each side for 3-4 minutes.
- Pour chicken stock to the slow cooker or oven safe dish. Transfer the lamb to the slow cooker discarding all excess fat.
- Cover and cook on low for low for 6-7 hours, adjust cooking time if using an oven.
- Use a wide thick bottom saute pan (I use a cast iron skillet). Heat oil/butter
- Add sliced onion. Stir well to coat the onion with oil/butter. Turn the heat to medium and let it cook on its own, stirring occasionally.
- As the onion turns brown and looses its water it will stick to the bottom. Let it stick a little but keep an eye so that you do not burn them and keep stirring occasionally.
- Towards the end the onions might all come together and begin to stick more to the bottom. Try adding a couple tablespoons of water to deglaze the pan.
- Turn the heat off and let it sit in the hot pan for 10 minutes before you move it to dish.
- Crush the garlic cloves with the salt in a mortar or deep bowl until you have a smooth paste. Take out some of it as it may be too much; you can add it back later.
- Add the egg yolk. Anchor the bowl down by tying a dishtowel around it tightly, if necessary.
- Using a fork or whisk, add the oil to the egg and garlic mixture starting very slowly, drop by drop. I like to use a spout in an olive oil bottle to regulate the flow but you can also drip the oil in from a spoon. As the mayonnaise thickens continue to add the oil in a very thin stream. Continue until all the oil has been incorporated.
- If it gets too thick you can dilute it slightly with a tablespoon of warm water – don’t add more oil, it will just get thicker. Taste, and add more of the garlic, if desired.
- Take the leg of lamb out of the slow cooker. Using two forks shred the meat. I always reduce the remaining liquid in the slow cooker and pour it over my meat.
- On a bed of greens over sliced baguette put some pulled leg of lamb, add caramelized onion, tomato and avacado. Smother some aioli on the other half of the baguette.