Petite Rolls with American Lamb, Mushrooms and Red Onions
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Credit: Recipe courtesy of the American Lamb Board
The National Culinary Review, May 2016
Ingredients
1 (1-1¼ lb.) American lamb top round
½ cup prepared balsamic dressing
1 t. Dijon-style mustard
½ t. coarse ground pepper
24 medium portobello mushrooms, stems removed
¼ cup + 2 T. olive oil, divided
¼ cup balsamic vinegar
1 large red onion, thinly sliced
48 thin roasted red bell pepper strips, 2 inches long
24 petite rolls, sliced
24 frill picks
Instructions
1. Trim all visible fat off lamb. Place in plastic bag. In bowl, blend dressing, mustard and pepper. Pour into bag; seal, rotate meat to coat. Refrigerate at least 4 hours to marinate. Remove lamb from marinade (discard marinade). Place lamb on roasting rack in pan. Roast in 325°F oven 50-60 minutes or until desired degree of doneness. Remove from oven; cover, let stand 10 minutes. Thinly slice. Cover; refrigerate.
2. Place mushrooms on baking sheet. In small bowl, whisk together ¼ cup olive oil and vinegar. Brush all sides and centers of mushrooms with mixture. Bake in 375°F oven 15 minutes. Remove; cool.
3. In large skillet, heat remaining 2 T. olive oil over medium-high heat. Add onion made into rings; saute 6-8 minutes until lightly browned. Cool; set aside.
4. Place 1 mushroom on base of roll; add 2 bell pepper strips. Top with sliced lamb and a few onion rings. Secure top of bun to sandwich with frilly pick.
Yield
24 (appetizer) servings
Tags
Appetizer, Lamb, The National Culinary Review
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