The LIPAVI kitchenLamb

Grilled Lamb Sandwich with Pecorino Romano

Tender lamb, spicy pecorino Romano, and zesty mint chimichurri make for a robust sandwich.

Let’s cook

Precision in the kitchen. Possibility on the plate.

Grilled Lamb Sandwich with Pecorino Romano
From the LIPAVI recipe collection

Gather & prepare

Ingredients

Check off each item as you go.

  • Sliced sous vide lamb leg, 7 oz./200 g.
  • Sliced French bread, or your preference, 2 slices.
  • Pecorino Romano cheese, 2 oz/60 g.
  • Tomato, one small, approx. 4 oz./110 g.
  • Mixed baby greens, 1.5 oz. /50 g.
  • S+P, as needed.
  • Extra virgin olive oil, as needed.
  • Mint Gastrique, as needed.
  • Butter, 1.5 oz./45 g, for grilling the bread and sauteing the lamb.
  • Mint Chimichurri, 1/2 oz./15 g

Make something good

The method

Procedure:

If you already have a leg of lamb shocked cold, move on to the next slide. Click HERE for the mint gastrique recipe and video.

Mint Chimichurri:

Mint, fresh, 1oz/30g Garlic, peeled, 2 cloves Extra virgin olive oil, 3 oz/90 ml. Salt and pepper to taste. Blend in blender until smooth.

Making the Sandwich

When making the salad, add 1/2 oz./15g Mint Chimichurri for a zesty kick! Press down lightly on the sandwich before cutting in half.

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