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