Recipe courtesy of Ben Ford
Round 3: Roasted Lamb Sandwich
- Level: Easy
- Yield: 4 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 332
- Total Fat
- 27
- Saturated Fat
- 7
- Carbohydrates
- 15
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 9
- Cholesterol
- 33
- Sodium
- 351
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
Ingredients
For the Pesto:
1 cup (packed) fresh mint leaves
1/2 cup fresh parsley leaves
3/4 cup olive oil
1/4 cup fresh lemon juice
4 garlic cloves
1 teaspoon salt
1/2 teaspoon dried crushed red pepper
Fresh mint sprig
For the Eggplant Spread:
1 medium eggplant
1/4 cup olive oil, divided
8 cloves garlic, in paper
1 tablespoon white balsamic vinegar
Salt and freshly ground black pepper
For assembly:
4 rolls
Eggplant spread
4 slices lamb sirloin, roasted
2 onions, caramelized
2 slices buratta cheese
2 cups mache
1/2 cup pesto
1/2 cup mascarpone
1/2 cup micro mint
Directions
- For the pesto:
- Combine all ingredients in a food processor until the pesto reaches desired consistency.
- For the eggplant spread:
- Preheat oven to 425 degrees F.
- Cut eggplant in half lengthwise and brush each half with 1/2 teaspoon olive oil. Place cut side down on a nonstick baking sheet. Separate garlic cloves without peeling and wrap tightly in aluminum foil. Place eggplant and garlic in oven and cook until tender, approximately 25 minutes. Allow to cool. Unwrap garlic and peel. Scrape flesh from eggplant and discard skin. In a medium-sized bowl, combine garlic and eggplant. Add remaining oil, vinegar, salt and pepper, to taste and mix until well-blended.
- For assembly:
- Toast rolls and smear with eggplant spread. Layer with sliced lamb and onions. Top with buratta, mache and pesto. Garnish with mascarpone and mint.