Chef Matt Rosen Aussie Lamb Shoulder Hotdogs

  • 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 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.
  • Serve with potato chips or your favorite side.