Round 3: Roasted Lamb Sandwich

Name: Round 3: Roasted Lamb Sandwich
Ingredients: 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; 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; 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

22 ingredients

15 steps

Ingredients

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
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
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

1

Combine all ingredients in a food processor until the pesto reaches desired consistency.
2

Preheat oven to 425 degrees F.
3

Cut eggplant in half lengthwise and brush each half with 1/2 teaspoon olive oil.
4

Place cut side down on a nonstick baking sheet.
5

Separate garlic cloves without peeling and wrap tightly in aluminum foil.
6

Place eggplant and garlic in oven and cook until tender, approximately 25 minutes.
7

Allow to cool.
8

Unwrap garlic and peel.
9

Scrape flesh from eggplant and discard skin.
10

In a medium-sized bowl, combine garlic and eggplant.
11

Add remaining oil, vinegar, salt and pepper, to taste and mix until well-blended.
12

Toast rolls and smear with eggplant spread.
13

Layer with sliced lamb and onions.
14

Top with buratta, mache and pesto.
15

Garnish with mascarpone and mint.