LBLT (Lamb Bacon, Lettuce & Tomato Sandwich)

Cured and smoked American Lamb Bacon slices give this classic sandwich a modern twist. The sandwich is updated as well with a creamy garlic aioli, arugula, tomatoes and avocado.

Servings: 12

INGREDIENTS

24 slices griddled sourdough bread

1-1/2 cups creamy Garlic Aioli (recipe follows)

3 cups arugula leaves

24 slices tomato, thinly sliced

36 slices avocado

36 slices American Lamb bacon, cooked until crisp

Cream Garlic Aioli (1-1/2 cups):

1-1/4 cups mayonnaise

2 to 3 tablespoons mashed roasted garlic

1 tablespoon lime juice

1 tablespoon lime zest

1 to 2 tablespoons green or red pepper sauce

DIRECTIONS

METHOD:

Place 2 grilled slices of bread on a clean, dry surface.  Spread top of each slice with 1 tablespoon Creamy Garlic Aioli.  Top one slice with 1/4 cup arugula leaves, 2 slices tomato and 3 avocado slices.  Place 3 crisp slices of lamb bacon on top; place other slice of bread Aioli-side down onto top of bacon; press gently to adhere.  Cut into 2 halves or 4 quarters; use a food pick in each section to keep it from falling apart.

For the Creamy Garlic Aioli:  In a bowl, whisk together mayonnaise, garlic, lime juice, lime zest and pepper sauce.  Place in a covered container; chill.

Recipe and image provided by the American Lamb Board

American Lamb Bacon-Wrapped Artichokes

Recipe provided by | Executive Sous Chef Sam Woodfill

Servings: 50

INGREDIENTS

Precooked American Lamb bacon, sliced into 50 slices (1/8-inch slices)

50 Marinated artichoke quarters

1/2 quart Cucumber Mint Raita (recipe follows)

Cucumber Mint Raita (Makes 4 cups)

1 large cucumber, grated

2 cups Greek yogurt

1/2 cup mint leaves, chopped

3/4 teaspoon cumin powder

1/2 sugar

1/4 red chili powder

salt to taste

DIRECTIONS

Wrap bacon around artichoke; overlap edges of bacon. Cook at 350°F for 10 to15 minutes until bacon is golden brown and crispy; let cool.

For the Cucumber-Mint Raita: In a large bowl, combine cucumber, yogurt, mint, cumin, sugar, chili powder and salt; remove any lumps. Chill and serve with bacon-wrapped artichokes.

Chef’s Tips:

Use a deli meat slicer to slice lamb bacon evenly.

Lay overlapping bacon seams flat under artichoke quarters and downward on a sheet pan sprayed with nonstick cooking spray. This helps keep the bacon wrapped while cooking.

Grate the cucumber into a small bowl, toss with a pinch of salt. Let sit for 15 minutes. Place grated cucumber into a clean kitchen towel. Squeeze all the water out of the cucumber to remove excess moisture. This helps the raita sauce stay thicker and creamier.