Bistro-style American Lamb Sandwich


February 10, 2016

This over-the-top sandwich burst with flavors of lamb, mustard, fresh herbs, and lamb bacon. (Ask your butcher about locating lamb bacon.)

  • Prep: 30 mins
  • Cook: 15 mins
  • Yields: 4 servings


4 (4-ounce) American Lamb tenderloins, pounded to 1/4-inch thickness

Kosher salt and ground black pepper, to taste

2 tbsp unsalted butter

1 tbsp extra-virgin olive oil

3 garlic cloves, sliced

2 sprigs fresh rosemary plus 1 teaspoon minced fresh rosemary

6 tbsp mayonnaise

3 tbsp Dijon-style mustard

2 medium-boiled large eggs, chopped

2 tbsp honey

1/2 tsp minced fresh mint

8 Tomato Parmesan focaccia bread (plain focaccia bread can be substituted)

4 leaves Bibb lettuce

2 Roma tomatoes, sliced, seasoned with extra-virgin olive oil, salt, and pepper

8 lamb bacon, cooked


*The sandwich is even better served with homemade potato chips!
Recipe and image provided by the American Lamb Board