Roasted Lamb Sandwich
with Mint Pesto and Burrata Cheese
Toasted rolls topped with eggplant spread, sliced lamb, caramelized onions, buratta cheese (an extremely rich, fresh mozzarella filled with cream), mache and pesto. Recipe by Chef Benjamin Ford.
1 cup (packed) fresh mint leaves
1/2 cup fresh parsley leaves
3/4 cup olive oil
1/4 cup fresh lemon juice
4 garlic cloves
1 teaspoon salt
1/2 teaspoon dried crushed red pepper
Fresh mint sprig
1 medium eggplant
1/4 cup olive oil - divided use
8 cloves garlic, in paper
1 tablespoon white balsamic vinegar
Salt and freshly ground black pepper
4 slices lamb sirloin, roasted
2 onions, caramelized*
2 slices Wisconsin Buratta cheese
2 cups mache (lamb's lettuce, field salad)
1/2 cup Mint Pesto
1/2 cup mascarpone for garnish
1/2 cup micro mint for garnish
- For Pesto: Combine all ingredients in a food processor until the pesto reaches desired consistency.
- For Eggplant Spread: Preheat oven to 425°F (220°C). Cut eggplant in half lengthwise and brush each half with 1/2 teaspoon olive oil. Place cut side down on a nonstick baking sheet. Separate garlic cloves without peeling and wrap tightly in aluminum foil. Place eggplant and garlic in oven and cook until tender, approximately 25 minutes. Allow to cool. Unwrap garlic and peel. Scrape flesh from eggplant and discard skin. In a medium-sized bowl, combine garlic and eggplant. Add remaining oil, vinegar, salt and pepper, to taste and mix until well-blended.
- For Assembly: Toast rolls and smear with eggplant spread. Layer with sliced lamb and onions. Top with buratta, mache and pesto. Garnish with mascarpone and mint.
Makes 4 servings.
*Cooked sliced onions slowly in about 2 tablespoons butter until richly golden and caramelized. Best to do this ahead of time for proper caramelizing of the onions. Do not rush the process or the onions will take on a bitter taste.
Recipe and photograph courtesy of Wisconsin Milk Marketing Board, Inc.