The Dirty Bab Recipe

Mix and chill

In a bowl combine ground lamb, minced garlic, minced shallot, Worcestershire, smoked paprika, cumin, salt and pepper. Use your hands to gently but thoroughly mix until just combined. Cover and refrigerate for at least 15 minutes while you prepare fries and fondue — this firms the meat and lets flavors marry.

Cook lamb

Heat 1 tablespoon olive oil in a heavy skillet over medium-high heat. Add the lamb mixture and break into small pieces with a spatula. Cook 6–8 minutes until browned and cooked through, stirring occasionally so it crisps in places. Taste and adjust seasoning if needed. Keep warm off heat.

Prepare potatoes

Rinse cut potato sticks under cold water until water runs clear to remove excess starch. Pat completely dry with a clean towel. Toss the dried sticks with 1 tablespoon cornstarch until lightly dusted — this helps develop a crisp crust.

First fry (blanch)

Heat vegetable oil in a heavy pot to 300°F (150°C). Working in a single layer or small batches, cook potatoes 4–5 minutes until soft but not browned. Remove to a wire rack or paper towels to drain and cool 5 minutes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry potatoes in batches 2–3 minutes until golden and crisp. Drain on paper towels and immediately season with 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Keep fries warm in a low oven (200°F / 95°C) if needed.

Prepare garlic and wine

Rub the inside of a medium saucepan or fondue pot with the halved garlic clove, then discard the garlic. Pour the 1/2 cup dry white wine into the pot and warm it over medium heat until it begins to steam but not boil.

Add cheese

Reduce heat to low. Gradually add the grated Gruyère and cheddar in small handfuls, stirring constantly in a figure-eight motion with a wooden spoon until cheese melts and becomes smooth.

Stabilize fondue

Mix 1 teaspoon cornstarch with 1 teaspoon cold water to make a slurry. Stir the slurry into the melted cheese along with 1/2 teaspoon Dijon mustard and 1/4 teaspoon black pepper. If desired, whisk in hot sauce to taste. Keep warm on the lowest heat or in a fondue pot set to low so it stays pourable but not boiling.

Assemble: On a serving plate or in a deep sandwich-style bun (if serving as a handheld), mound a generous portion of the hot fries. Spoon the cooked lamb evenly over the fries. Ladle the warm cheese fondue over the lamb and fries so it becomes messy and gooey.

Finish: Scatter pickled jalapeños, pickled red onions, chopped parsley and sliced scallions over the saucy fries. Finish with a squeeze of lemon juice if using and a grind of cracked black pepper. Serve immediately with extra fondue on the side for dipping.

Notes: Ensure all components are hot when assembling so the cheese flows over the fries and lamb. This dish is meant to be messy and unapologetic — provide napkins and plates for sharing.