Chef-owner Rena Frost
ReWard Restaurant Group
Grilled lamb takes the usual steak sandwich in a new direction. Chef Rena Frost calls for roasted garlic aioli as a condiment, but a regular aioli works as well.
2½ lb. lamb sirloin
Avocado oil, as needed
Kosher salt, to taste
Ground black pepper, to taste
4 Cuban rolls
1 red bell pepper, roasted and thinly sliced
½ white onion, thinly sliced
4 oz. arugula
Aioli, to taste
1. Rub oil on lamb and season to taste with salt and pepper.
2. Place lamb on grill or charbroiler; cook until internal temperature reaches 135 F. Remove and let rest. Slice lamb and keep warm.
3. Toast rolls lightly on grill. Remove and spread aioli on bottoms; layer on arugula and lamb and top with onions and peppers.
Photo courtesy of True Aussie Beef & Lamb