Bistro-Style American Lamb Sandwich
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Credit: Edward Leonard, CMC, WGMC, AAC, Vice President Culinary Education/Corporate Chef, Le Cordon Bleu North America, Schaumburg, Ill.
The National Culinary Review, June 2013
Kosher salt and ground black pepper, to taste
4 (4 oz. each) American lamb tenderloins, pounded to ¼-inch thickness
2 T. whole butter
1 T. extra virgin olive oil
3 garlic cloves, sliced
2 sprigs rosemary
6 T. mayonnaise
3 T. Dijon-style mustard
2 medium boiled eggs, chopped
2 T. honey
1 t. minced fresh rosemary
½ t. minced mint
8 slices tomato Parmesan focaccia bread
8 slices cooked lamb bacon
2 Roma tomatoes, sliced, seasoned with extra virgin olive oil, salt and pepper
4 leaves bibb lettuce
Method: Sprinkle salt and pepper on one side of each lamb cutlet. Heat butter and olive oil in large cast-iron skillet; add garlic and rosemary sprigs. Add lamb tenderloins; saute 3-4 minutes on each side. In small bowl, whisk together mayonnaise, mustard, egg, honey, minced rosemary and mint. Spread on 8 slices focaccia bread. Put lamb, lamb bacon, tomatoes and lettuce on 4 slices; top with other bread slices.
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