LLT Club Sandwich

Name: LLT Club Sandwich
Prep time: PTM
Yield: 6 servings
Ingredients: 6 American Lamb blade chops, boned and pounded thin; To taste Kosher salt and freshly ground pepper; 2 tbsp Olive oil; 2 tbsp Butter; 6 (about 3 ounces each) American Lamb tenderloin cutlets; 4 Eggs, beaten; Seasoned bread crumbs; 1/3 cup Olive oil; 1 to 2 Tomatoes, sliced; 3 tbsp Extra virgin olive oil; To taste Kosher salt and pepper; 1 cup Mayonnaise; 2 tsp Dijon-style mustard; 1 tsp Finely minced mint; 2 Cooked eggs, finely chopped; 18 (Slices) Artisan white toasted bread; 1 (Head) Bibb lettuce

Lamb Shoulder American

March 2, 2016

Edward Leonard
Vice President/Corporate Chef
Le Cordon Bleu Schools in North America

Warning: A non-numeric value encountered in /home/customer/www/cascadecreeklamb.com/public_html/wp-content/plugins/cooked/templates/cp_recipe/section-recipe_info.php on line 82

Yields: 6 servings

Ingredients

Club Sandwich

6 American Lamb blade chops, boned and pounded thin

To taste Kosher salt and freshly ground pepper

2 tbsp Olive oil

2 tbsp Butter

6 (about 3 ounces each) American Lamb tenderloin cutlets

4 Eggs, beaten

Seasoned bread crumbs

1/3 cup Olive oil

1 to 2 Tomatoes, sliced

3 tbsp Extra virgin olive oil

To taste Kosher salt and pepper

Dressing

1 cup Mayonnaise

2 tsp Dijon-style mustard

1 tsp Finely 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

00:00