Bistro-style American Lamb Sandwich

    

February 10, 2016

This over-the-top sandwich burst with flavors of lamb, mustard, fresh herbs, and lamb bacon. (Ask your butcher about locating lamb bacon.)

  • Prep: 30 mins
  • Cook: 15 mins
  • Yields: 4 servings

Ingredients

4 (4-ounce) American Lamb tenderloins, pounded to 1/4-inch thickness

Kosher salt and ground black pepper, to taste

2 tbsp unsalted butter

1 tbsp extra-virgin olive oil

3 garlic cloves, sliced

2 sprigs fresh rosemary plus 1 teaspoon minced fresh rosemary

6 tbsp mayonnaise

3 tbsp Dijon-style mustard

2 medium-boiled large eggs, chopped

2 tbsp honey

1/2 tsp minced fresh mint

8 slices Tomato Parmesan focaccia bread (plain focaccia bread can be substituted)

4 leaves Bibb lettuce

2 Roma tomatoes, sliced, seasoned with extra-virgin olive oil, salt, and pepper

8 slices lamb bacon, cooked

Directions

1Sprinkle salt and pepper on one side of each lamb cutlet. Heat the butter and olive oil in a large cast-iron skillet on medium-high heat and add the garlic and the 2 sprigs of rosemary. Add the lamb tenderloins and sauté for 3 to 4 minutes on each side.

2In a small bowl, whisk together the mayonnaise, mustard, eggs, honey, minced rosemary, and mint.

3Spread the mixture on all 8 slices of the focaccia bread. Place the lamb, lamb bacon, tomatoes, and lettuce on 4 slices and then top with other bread slices.

*The sandwich is even better served with homemade potato chips!
Recipe and image provided by the American Lamb Board

00:00