Celebrate Spring holidays with these festive American lamb recipes!
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Recipe Provided By
Chef Shawn Loving, CMC
Servings

4

Westbank Lamb Shank Po Boy

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Ingredients

Lamb:

  • 4 American Lamb shanks, braised, boneless, pulled
  • 2 tablespoons Za’atar spice
  • Kosher salt and freshly ground pepper, to taste
  • 4 teaspoons extra-virgin olive oil
  • 2 tablespoons creole mustard
  • 4 French hoagie buns, 6-inch

Crispy Onions:

  • 1 Vidalia onion (or seasonal onion), thin sliced
  • 1/2 cup buttermilk
  • 1 cup flour seasoned with salt, black pepper, smoked paprika and onion powder 

Garlic Mustard Aioli (makes about 2 cups):

  • 4 egg yolks
  • 1 tablespoon white wine vinegar
  • 2 teaspoons Dijon-style mustard
  • 1-1/2 teaspoons minced fresh garlic
  • 1 teaspoon dry mustard
  • Sea salt and freshly ground pepper, to taste
  • 1-1/2 cups grapeseed oil
  • Lemon juice, as needed

Pickled Cucumbers:

  • 1/2 cup water
  • 1/2 cup white wine vinegar
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 1 cup cucumber, sliced

Tzatziki Sauce (makes about 1 cup):

  • 1/2 cup cucumber, peeled, seeded, grated
  • 1 teaspoon minced garlic
  • 1 lemon, zested
  • 6 ounces Greek yogurt
  • 2 teaspoons fresh dill
  • Salt and pepper, to taste 

Sandwich Vegetables:

  • 1 cup pickled red cabbage and green bell peppers, shredded fine
  • 2 cups shredded iceberg lettuce
  • 8 slices Za’atar spice-marinated Roma tomatoes in olive oil

Directions

Season pulled lamb with Za’atar spice, salt and pepper. In pan, heat oil and sear pulled lamb until crispy; glaze with mustard. 

For the Crispy Onions: In a bowl, soak onion in buttermilk; dredge in seasoned flour. Pan fry in oil until crispy. 

For the Garlic Mustard Aioli: In blender or food processor, combine egg yolks, vinegar, mustard, garlic, dry mustard, salt and pepper. Drizzle in grapeseed oil until thickened; add lemon juice to adjust consistency and taste.

For the Pickled Cucumbers: In a pan, bring water, vinegar, sugar and salt to boil; pour over sliced cucumbers. Let cool. 

For the Tzatziki Sauce: In a bowl, combine cucumber, garlic, lemon zest, yogurt and dill; season to taste with salt and pepper. 

To serve: Slice hoagie buns part way; griddle with butter until golden brown. Spread 2 tablespoons Garlic Mustard Aioli on both sides. Toss cabbage and bell peppers in some pickling liquid; place on bottom with lettuce, two slices tomato, lamb, Pickled Cucumbers and Crispy Onions. Serve with side of Tzatziki Sauce.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.
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