Petite Lamb Sandwiches with Mushrooms & Onions
Servings:
24
24
Marinate Time:
4 hrs.
4 hrs.
Prep Time:
1 1/2 hrs.
1 1/2 hrs.
Cook Time:
1 1/4 hrs.
1 1/4 hrs.
Ingredients
- 1 Catelli Brothers American Lamb top round (1-1 1/4 pounds)
- 1/2 cup prepared balsamic dressing
- 1 teaspoon Dijon-style mustard
- 1/2 teaspoon coarse ground pepper
- 24 medium Portobello mushrooms, stems removed
- 1/4 cup plus 2 tablespoons olive oil
- 1/4 cup balsamic vinegar
- 1 large red onion, thinly sliced
- 48 thin roasted red bell pepper strips, 2” long
- 24 petite rolls, sliced
- 24 decorative picks
Preparation
- Trim all visible fat off lamb. Place in a sealable bag. In bowl, blend dressing, mustard and pepper. Pour into bag; seal and rotate meat to coat. Refrigerate for 4 hours to marinate. Remove lamb from marinade and discard marinade.
- Place lamb on roasting rack in pan. Roast in 325° oven for 50 to 60 minutes or until desired degree of doneness. Remove from oven, cover and let stand for 10 minutes. Thinly slice, cover and refrigerate.
- Place mushrooms on rimmed cookie sheet. In small bowl, whisk together 1/4 cup oil and vinegar. Brush all sides and centers of mushrooms with mixture. Bake in 375° oven for 15 minutes. Remove and cool.
- In large skillet, heat remaining 2 tablespoons olive oil over medium-high heat. Add onion made into rings and sauté for 6 to 8 minutes until lightly browned. Cool and set aside.
- Place a mushroom on base of roll and lay on two bell pepper strips. Top with sliced lamb and a few onion rings. Secure top of bun to sandwich with decorative pick.
Source: American Lamb Board
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