Slow-Cooked American Lamb Sandwich | California Lamb
 

Slow-Cooked Lamb Sandwich with Charred Onions and Jalapeño Aioli

Servings: 6 | Prep: 30 min. | Cook: 3.5-4 hrs

Recipe provided by American Lamb Board and created by Homemade.
Stacked Slow-Cooked American Lamb Sandwiches filled with shredded lamb, charred onions, greens, and jalapeño aioli.

Directions

Prepare lamb:

  1. First, cut the American lamb into 3–4 large pieces.
  2. Next, season all sides with kosher salt and black pepper.
  3. Place the lamb in a slow cooker or Dutch oven with the sliced onion, smashed garlic, and orange quarters.
  4. Then, whisk together the orange juice, stock, tomato paste, cumin, smoked paprika, and oregano.
  5. Pour the mixture over the lamb and add the bay leaf.
  6. After that, cover and cook on low in a slow cooker for 4 hours. Alternatively, cover tightly and braise in a 300°F oven for 3–4 hours.
  7. Finally, cook until the lamb is fork-tender and easily shreds.

Shred the Lamb

  1. Once the lamb is cooked, transfer it to a cutting board and let it rest for a few minutes.
  2. Next, remove any bones or excess fat.
  3. Shred the lamb using two forks.
  4. Then, stir in the red wine vinegar.
  5. Finally, toss the shredded lamb with a few spoonfuls of the braising liquid to keep it moist and flavorful.

Cook the onions:

  1. Meanwhile, preheat the oven to 425°F.
  2. Spread the sliced onions on a large sheet pan.
  3. Next, toss with olive oil, salt, and black pepper.
  4. Roast for 25–35 minutes, tossing once halfway through.
  5. Once finished, remove the onions are deeply browned, tender, and slightly crisp around the edges.

Make the Jalapeño Aioli

  1. While the onions roast, combine the mayonnaise, chopped pickled jalapeños, jalapeño brine, garlic powder, lime juice, Dijon mustard, and a pinch of salt.
  2. THen, whisk until smooth and creamy.
  3. Finally, taste and adjust the seasoning or acidity as needed.

Assemble the Sandwiches

  1. First, slice the baguette portions lengthwise.
  2. Spread jalapeño aioli generously over both sides of the bread.
  3. Next, add the warm shredded American Lamb.
  4. Then, top with charred onions.
  5. Add cilantro, romaine lettuce, and sliced pickled jalapeños.
  6. Finally, close the sandwiches and serve warm.
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Ingredients

For the slow cooked lamb:
  • 3–4 pounds American lamb shoulder, bone-in or boneless
  • 2 tablespoons kosher salt
  • 1 teaspoon black pepper
  • 1 large yellow onion, sliced
  • 4 garlic cloves, smashed
  • 1 large orange, quartered
  • 1 cup orange juice
  • 1 cup beef or chicken stock
  • 1 tablespoon tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 1 tablespoon red wine vinegar
For the Charred Onions:
  • 2 large yellow onions, sliced into thick strips or rings
  • 2 tablespoons olive oil
  • Kosher salt and black pepper
For the Pickled Jalapeno Aioli:
  • 1 cup mayonnaise
  • ¼ cup pickled jalapeños, drained and finely chopped
  • 1–2 tablespoons pickled jalapeño brine, to taste
  • 1 tsp garlic powder
  • 1 tablespoon lime juice
  • 1 teaspoon Dijon mustard
  • Kosher salt, to taste
For Assembly:
  • 3 baguettes, halved crosswise (6 portions)
  • 1 cup fresh cilantro leaves
  • 6 large romaine lettuce leaves
  • ½ cup sliced pickled jalapeños

Category
Sandwiches
Tags
american lamb, california lamb, charred onions, easy lamb recipe, Homemade, jalapeno aioli, lamb sandwich, lamb shoulder, pickled jalapenos, sandwich recipe, slow cooked lamb, slow cooker lamb
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