Grilled Lamb Sandwich with Pecorino Romano
About
Tender lamb, spicy pecorino Romano, and zesty mint chimichurri make for a robust sandwich.
Ingredients
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
Instructions
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. 
