Some of the best lamb we have been fortunate enough to work with comes from Yellow Table Farm. Eric and his family take great care of their animals.
Slow roasting the lamb shoulder enhances the flavor which is super present in the fat. I typically take this cut to an internal temperature of 203 degrees then allow it to rest for at least 2 hours before shredding.
A simple rub of sea salt with clove, ginger, garlic, cinnamon and star anise will bring an interesting element of warm sweet spice to accent the light gaminess of the lamb.
I love an aioli on a good crusty roll for a bahn mi. I love Japanese yuzu kosho in my bahn mi, but fresh, in season chiles with scallion and lime are an even fresher take.
A great, crunchy, locally baked baguette is a big part of the success of this dish, especially when the lamb fat and aioli are gently rubbed into the roll.
The final part of the dish is some pickles. I typically pickle whatever is fresh and available, but daikon, onion, ginger, and bok choy or cabbage are all great, in addition to some radish and shredded carrots.
Rice vinegar infused with fresh garlic and sea salt makes a simple brine that can actually be reused once the pickles are gone. Fresh torn cilantro and perhaps a handful of mint bring a ton of freshness to the party.
Keep your eyes open for this sandwich on the menu at Concept Kitchen in the next few weeks, and feel free to reach out if you would like to make this dish and have any questions. conceptkitchen_cf
Photo by @jenheine
Clint Goodman
Goodman Hospitality