Edward Leonard
Vice President/Corporate Chef
Le Cordon Bleu Schools in North America
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Yields: 6 servings
Ingredients
Club Sandwich
6 American Lamb blade chops, boned and pounded thin
To taste Kosher salt and freshly ground pepper
2 tbspOlive oil
2 tbspButter
6 (about 3 ounces each) American Lamb tenderloin cutlets
4 Eggs, beaten
Seasoned bread crumbs
1/3 cupOlive oil
1 to 2 Tomatoes, sliced
3 tbspExtra virgin olive oil
To taste Kosher salt and pepper
Dressing
1 cupMayonnaise
2 tspDijon-style mustard
1 tspFinely minced mint
2 Cooked eggs, finely chopped
18 (Slices) Artisan white toasted bread
1 (Head) Bibb lettuce
Directions
Recipe and image provided by the American Lamb Board
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https://cascadecreeklamb.com/wp-content/uploads/2020/11/LLT-Club-Sandwich.jpg753500Cascade Creekhttps://cascadecreeklamb.com/wp-content/uploads/2020/10/CascadeCreek_logo.pngCascade Creek2016-03-02 21:53:482016-03-02 21:53:48LLT Club Sandwich