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
4 (4-ounce) American Lamb tenderloins, pounded to 1/4-inch thickness
Kosher salt and ground black pepper, to taste
2 tbspunsalted butter
1 tbspextra-virgin olive oil
3 garlic cloves, sliced
2 sprigs fresh rosemary plus 1 teaspoon minced fresh rosemary
3 tbspDijon-style mustard
2 medium-boiled large eggs, chopped
1/2 tspminced fresh mint
8 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 lamb bacon, cooked
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
http://superiorfarmsfarmersmark.com/wp-content/uploads/2016/02/Bistro-Style-American-Lamb-Sandwich.jpg753500Farmers Markhttp://superiorfarmsfarmersmark.com/wp-content/uploads/2015/11/farmers_mark_new-logo.pngFarmers Mark2016-02-10 21:45:352018-05-29 20:12:45Bistro-style American Lamb Sandwich