Source: Recipe and photo courtesy of American Lamb Board
The BLT, a longtime lunch favorite at many foodservice operations, is given a contemporary twist by Chef Leonard; he substitutes lamb for the bacon. The sandwich is made extra-meaty through the use of two cuts—blade chops and lamb tenderloins. It’s the kind of lunch item that would appeal to meat lovers looking for an alternative to burgers or deli sandwiches. Click to see this recipe.
6 lamb blade chops, boned and pounded thin
Kosher salt and freshly ground pepper, to taste
10 tbsp. extra virgin olive oil, divided
2 tbsp. butter
6 lamb tenderloins (about 3 oz. each)
1 cup flour
4 eggs, beaten
1 to 2 tomatoes, sliced
1 cup mayonnaise
2 tsp. Dijon mustard
1 tsp. finely chopped fresh mint
2 hard-cooked eggs, finely chopped
18 slices artisan white bread, toasted
1 head bibb lettuce
- Season blade chops with salt and pepper. Heat a heavy-bottomed skillet. Add 2 tbsp. oil and butter; pan fry chops 1 to 2 min. on each side until golden brown; set aside.
- Dredge tenderloin cutlets in flour, eggs and crumbs. Heat 5 tbsp. oil in heavy-bottomed skillet; pan fry cutlets 2 min. on each side until golden brown; set aside.
- Combine tomato slices with 3 tbsp. olive oil; season to taste with salt and pepper and set aside.
- For dressing, in small bowl, combine mayonnaise, mustard, mint and eggs.
- To serve, lay out bread slices; spread dressing on one side of each. On 6 slices, place a lettuce leaf and tomato slice; add tenderloin. Top with another bread slice, lettuce, tomato slice and chop. Place remaining bread slices on top. Insert sandwich picks; cut into quarters.