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Friday, March 13, 2009

Lamb Ciabatta Sandwich with Mint-Horseradish Aioli

I hear it a lot..."I just want something easy," or "it doesn't have to be anything too fancy." What's the difference? Does it take less time to boil a hotdog than it does to make a lamb sandwhich? Nope. Sorry, haters.

Start with a small cut of lamb...something that looks like a ribeye or t-bone. Who cares which one- just pick one. It will be good anyway. Get beyond the instructions and take a chance. Douse it with olive oil, salt, pepper, and fresh minced garlic, and bring it to the counter for at least 1 hour before cooking. Then take your iron skillet and get that thing smoking (literally) on high. Slaughter the lamb on one side for maybe 4 minutes, then flip it to the other side for 3-5 minutes, depending on thickness. This will be about what you see in my pic. Your kitchen will be full of smoke- maybe even the whole house. Open some windows and chill. When it's done, remove it to a cutting board and let it rest for 5 - 10 minutes. Slice for your sandwich- thick or thin, you choose.

While that's all going down, slather some olive oil and pepper on your ciabatta and toast it. When it's done, open the oven door and move the bread near the opening. Lay some slices of brie on those bad boys and let it soften, while remaining in the warmth of the oven.

You'll need some arugala, crumbled blue, feta, or gorganzola cheese, pepperchinis, and olive oil and pepper. Add those to your liking.

Assemble your sandwhich - might want to add some red onions in there too.

Why not add a spicy aioli? 1 egg yolk, about 1/4 cup olive oil, 1 TSP white wine vinegar, 1 TSP lemon juice, 1 TSP horseradish, 2 TSP chopped fresh mint, salt and pepper. Mix well and chill for a bit. Drizzle the stuff over everything.

I think you'll like it. If not, freeze it and give it to me when you see me.


~ Brock

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