Servings: 4
INGREDIENTS
4 American Lamb tenderloins,pounded to 1/4-inch thickness (4 ounces each)
Kosher salt and ground black pepper to taste
2 tablespoons whole butter
1 tablespoon extra virgin olive oil
3 garlic cloves, sliced
2 sprigs rosemary
6 tablespoons mayonnaise
3 tablespoons dijon-style mustard
2 medium boiled eggs, chopped
2 tablespoons honey
1 teaspoon minced fresh rosemary
1/2 teaspoon minced mint
8 slices tomato parmesan focaccia bread
4 leaves Bibb lettuce
2 Roma tomatoes, sliced, seasoned with
extra virgin olive oil, salt and pepper
8 slices cooked lamb bacon
DIRECTIONS
METHOD:
Sprinkle salt and pepper on one side of each lamb cutlet. Heat butter and oil in a large cast iron skillet; add garlic and rosemary. Add lamb tenderloins; sauté 3 to 4 minutes on each side.
In a small bowl, whisk together mayonnaise, mustard, eggs, honey, rosemary and mint. Spread mixture on all 8 slices focaccia bread. Place lamb, lamb bacon, tomatoes and lettuce on 4 slices, then top with other bread slice.
Chef’s Notes: Serve Bistro-style American Lamb Sandwich with homemade potato chips.
Recipe and image provided by the American Lamb Board