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 x 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.
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