Name: LLT Club Sandwich
Yield: 1 servings
Cuisine: American
Ingredients: 6 American Lamb blade chops, boned and pounded thin; Kosher salt and freshly ground pepper; 2 tbsp Olive oil; 2 tbsp Butter; 6 (about 3 ounces each) American Lamb tenderloin cutlets; 4 Eggs, beaten; Seasoned bread crumbs; 0.33 cup Olive oil; 1 Tomatoes, sliced; 3 tbsp Extra virgin olive oil; Kosher salt and pepper; 1 cup Mayonnaise; 2 tsp Dijon-style mustard; 1 tsp Finely minced mint; 2 Cooked eggs, finely chopped; 18 (Slices) Artisan white toasted bread; 1 (Head) Bibb lettuce

CategoryLamb ShoulderCuisineAmerican

Edward Leonard
Vice President/Corporate Chef
Le Cordon Bleu Schools in North America

Yields1 Serving

Club Sandwich

6 American Lamb blade chops, boned and pounded thin

Kosher salt and freshly ground pepper

2 tbsp Olive oil

2 tbsp Butter

6 (about 3 ounces each) American Lamb tenderloin cutlets

4 Eggs, beaten

Seasoned bread crumbs

0.33 cup Olive oil

1 Tomatoes, sliced

3 tbsp Extra virgin olive oil

Kosher salt and pepper

Dressing

1 cup Mayonnaise

2 tsp Dijon-style mustard

1 tsp Finely minced mint

2 Cooked eggs, finely chopped

18 (Slices) Artisan white toasted bread

1 (Head) Bibb lettuce

Season blade chops with salt and pepper. Heat a heavy-bottomed pan. Add oil and butter; pan fry chops 1 to 2 minutes on each side until golden brown; reserve.

Dredge tenderloin cutlets in flour, eggs and crumbs. Heat oil in a pan; pan fry cutlets until golden brown on each side; reserve.

Season tomato slices with olive oil, salt and pepper.

For Dressing: Mix mayonnaise, mustard, mint and eggs.

Recipe and image provided by the American Lamb Board

Ingredients