Sunday, November 20, 2011

Lamb Sandwich with a Creamy Dill Sauce

Matt absolutely looooved this dish. I started to wonder if it's because he loves lamb so much, or he just really liked the sandwich altogether. Either way I was happy!

When I was at Sam's Club with my mom, I stumbled upon these beautiful ciabatta rolls. I have had a hard time trying to find individual-sized ciabatta rolls. At Kroger, they just have these huge ciabatta breads - so you have to cut them up into serving sizes. But Sam's Club had it baked in perfect sizes. 8 rolls for only $3...I was excited, not gonna lie.  

So to make the sandwich, first start with some lamb. We had a ton of different kind of lamb (lamb arm chops/sirloin chops, etc.). Any of those will work - just cut out the bone. Then pound out the lamb meat with a meat mallet. I pounded it out to about a quarter of an inch thin. Salt and pepper both sides. Then in a skillet over medium-high heat, add some olive oil. Cook the lamb for about 1-2 mins on each side. For the  ciabata roll, slice it in half and season the inside with salt, pepper, and olive oil. Toast the ciabatta roll in the skillet.

For the sauce, I was going for a tzatziki-like sauce. In a bowl, I combined sour cream with some chopped dill, salt, and pepper. And then I thinly sliced a cucumber. On a toasted ciabatta roll, just add a piece of your lamb, some slices of cucumber, and some of that creamy dill sauce. I also added some slices of truffle cheese that I discovered at Sam's Club as well. 

The earthy flavor from the truffle cheese actually paired nicely with the lamb. And the fresh cucumber and dill sauce helped tie everything together. For such a quick and simple sandwich, it was sure packed with tons of flavor.

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