Chef Matt Rosen Aussie Lamb Shoulder Hot Dog
- Prep time 15Min
- Cook time 15Min
- Technique Grill
- Meat Lamb
- Cut Shoulder
- Serves 4
Served with garlic aioli, ballpark crunch mustard, vinegar slaw and fried leeks lemon parsley potato chips
Ingredients
- 4 Aussie lamb shoulder hotdogs
- 4 lobster roll buns
- 4 tablespoons melted butter
- 4 ounces vinegar coleslaw
- 4 tablespoons grainy honey mustard
- 4 tablespoons garlic aioli
- Fried leeks or crispy onion straws
- Potato chips, to serve
Method
- Pre-heat grill or griddle to medium high
- Evenly brush the outside of the lobster roll buns with the melted butter.
- If griddling or panfrying, place a small amount of veg oil into the pan and wipe away with paper towel to “season” or clean grill and brush grills with oil.
- Place the hotdogs into the pan / grill and cook for 3 minutes per side until the internal temperature reaches 165F, gently moving the pan, until the hotdogs are lightly golden.
- Gently toast the outside of the buns until lightly golden.
- Open the bun and evenly spread the mustard down the center.
- Place a hotdog onto the mustard.
- Squeeze the garlic aioli down the center of the hotdog on top.
- Pile the coleslaw on top of the hotdog, followed by a generous pile of the fried leeks or onion straws.
- Serve with potato chips or your favorite side.
