Recipe provided by | Chef Edward Leonard
Servings: 6
INGREDIENTS
Club Sandwich:
6 American Lamb blade chops, boned and pounded thin
Kosher salt and freshly ground pepper to taste
2 tablespoons olive oil
2 tablespoons butter
6 American Lamb tenderloin cutlets, about 3 ounces each
1 cup flour
4 eggs, beaten
Seasoned bread crumbs
1/3 cup olive oil
1 to 2 tomatoes, sliced
3 tablespoons extra virgin olive oil
Kosher salt and pepper to taste
Dressing:
1 cup Mayonnaise
2 teaspoons dijon-style mustard
1 teaspoon finely minced mint
2 cooked eggs, finely chopped
18 slices Artisan white toasted bread
1 head bibb lettuce
DIRECTIONS
METHOD:
Season blade chops with salt and pepper. Heat a heavy-bottomed pan. Add oil and butter; pan fry chops 1 to 2 minutes on each side until golden brown; reserve.
Dredge tenderloin cutlets in flour, eggs and crumbs. Heat oil in a pan; pan fry cutlets until golden brown on each side; reserve.
Season tomato slices with olive oil, salt and pepper.
For Dressing: Mix mayonnaise, mustard, mint and eggs.
To Serve: Lay out bread slices; spread dressing on one side of each. On 6 slices, place lettuce and tomato slices, add cutlet. Top with another bread slice, lettuce, tomato slice and chop. Place last slice of bread on top. Insert sandwich picks, cut into fourths.
Recipe and image provided by the American Lamb Board