Description
Tender pulled lamb, caramelized onions, and chipotle aioli make this sandwich a flavor explosion. Perfect for a casual lunch or dinner.
Ingredients
Units
Scale
- 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
Instructions
- In a mason jar, add all ingredients except lamb and chicken stock. Close the lid and shake vigorously for 5 seconds.
- 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.
- Remove the lamb from the bag. Heat a cast iron skillet. Transfer the lamb to the skillet and cook 3-4 minutes per side.
- Pour chicken stock into a slow cooker or oven-safe dish. Transfer the lamb to the slow cooker, discarding excess fat.
- Cover and cook on low for 6-7 hours; adjust cooking time if using an oven.
- Caramelized Onions
- In a wide, thick-bottomed saute pan, heat oil/butter.
- Add sliced onions and stir to coat. Turn heat to medium and cook, stirring occasionally.
- As onions brown and release water, they will stick. Allow some sticking, but monitor and stir to prevent burning.
- Towards the end, onions may stick more. Add a couple tablespoons of water to deglaze the pan.
- Turn off heat and let sit in the hot pan for 10 minutes before transferring to a dish.
- Aioli
- Crush garlic cloves with salt in a mortar or bowl until smooth. Remove some paste; add back later if needed.
- Add the egg yolk. Secure the bowl with a dishtowel if necessary.
- 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.
- If too thick, dilute with a tablespoon of warm water. Do not add more oil. Taste and add more garlic if desired.
- Sandwich Assembly
- Remove lamb from slow cooker. Shred the meat using two forks. Reduce remaining liquid and pour it over the meat.
- 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