Make the potato rolls in advance so that when you are ready to grill your meat and shallots, the rolls can be cut open and ready to quickly grill before filling and serving.
2 tsp. active dry yeast
1 Tbs. sugar
2 oz. plus 1 Tbs. warm water
1 oz. melted butter
8.5 oz. potato, riced
1 Tbs. kosher salt
22 oz. all-purpose flour
Sea salt and pepper (To taste)
In the bowl of a stand mixer add the yeast, a small pinch of sugar, and a splash of warm water. Whisk together to help the yeast dissolve, then let stand for ten minutes until the mixture is foamy and roughly double in size.
In the same bowl add the potato, 1 egg, and sugar. Use a spoon to incorporate the ingredients together. Add warmed butter and continue to mix.
Add a pinch of salt and all of the flour.
Fit the stand mixer with a dough hook and turn on lowest speed. Add the water slowly down the side of the bowl. Let the machine knead the dough for about 3 minutes, until the dough comes together.
Cover dough with a cloth and let rise in a warm area for two hours or until doubled in size.
Punch the dough down and place on a slightly floured work surface. With a bench scraper, portion your dough evenly into 2 oz. portions for 12 rolls.
Flour your hand and roll the dough for a few seconds to shape into rolls.
Place on a sheet pan lined with parchment paper.
Brush with one whole beaten egg and season with coarse sea salt and pepper.
Let sit for 2 hours.
Bake in a preheated oven at 425 degrees for 16 minutes.
Makes 12 rolls
For Lamb Patties
1 lb. ground lamb
2 Tbs. chorizo oil
1/4 c. sherry vinegar
Shape ground lamb into four 4-oz. patties. Season patties on both sides and around edges with rosemary.
Add chorizo oil to hot griddle or frying pan and cook patties for 5-6 minutes (for medium-rare), flipping halfway through.
6 white anchovies
1 jalapeno with seeds
1 cup parsley
1 cup cilantro
1 cup fresh chives
1/2 cup fresh oregano
6 garlic cloves
3/4 cup extra virgin olive oil
2 tbsp. water
In a food processor add the 6 anchovies, shallots, jalapeno, herbs, and 6 buds of garlic.
Pour in a drizzle of anchovy oil, then olive oil, and then the water. Start by pulsing, then turn on and blend for one minute.
Season with salt and pepper and blend again to desired consistency.
2 cups all-purpose flour
1/2 tsp. salt
1/2 tsp. ground ginger
Slice the shallots on a mandolin slicer.
Mix together salt, ground ginger, and flour. Mix in shallots, pulling apart the rings, and coat well with flour.
Shake flour-coated shallots through sifter to remove excess flour.
Fry in 350 degree vegetable oil for 1-2 minutes, until golden brown. Remove from oil. Salt to taste immediately after.
While lamb is cooking, slice baked potato rolls in half and grill in the chorizo oil.
Place cooked lamb patties on the grilled rolls. Add chimichurri sauce and top with fried shallots.
Chef Marcos Sanchez shared this recipe with us when he was featured as our guest on Neighborhood Kitchens.
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About Neighborhood KitchensBuilding on a 35-year history of producing Latino and multicultural programming, WGBH’s award winning La Plaza team has a new offering — Neighborhood Kitchens, a series about the exploration of culture through food. Every week the show offers a unique window into immigrant communities in New England.
Saturdays at 4pm on WGBH 2
Fridays at 7:30pm on WGBH 44
On the GoIn each episode, host Margarita Martínez visits a different ethnic restaurant and learns three delicious recipes from the chef. She also explores the restaurant’s neighborhood, discovering hidden gems along the way. Join her as she learns about new ingredients, new cultures, and new neighborhoods. ¡Hasta pronto!
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»Boston's South End: Orinoco, Teranga and Oishii
»Boston's Back Bay: Casa Romero
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»Boston's Beacon Hill: Scampo
»All Around Boston: Mei Mei Street Kitchens
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»Lowell: Simply Khmer
»Fresh from the Fish Market
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»Dorchester: Pho Le and Cafe Polonia
»Medford: Bistro 5
»Portland, ME: Emilitsa
»Newport, RI: Tallulah on Thames
»Pawtucket, RI: Rasoi
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