Chef Lovely Instagram – With the Chimichurri Drip 😜#LoveYouLetsEat S/O to @elmagococina for the inspo and @samwillsmusic @kofistone_ & @jake_milliner for the vibes ✨
Lamb Sandwich
1 lb ground lamb
1 1/2 tsp dried oregano
1 1/2 tsp paprika
1 1/2 tsp ground cumin
1 tsp s&p
3 cloves of garlic, minced
2 Tbsp white onion, grated
Provolone cheese
Sourdough baguette
Mint Chimichurri
1/3 c finely chopped mint
2 Tbsp finely chopped parsley
Half of a Fresno chili, minced
1 garlic clove, grated
Big splash of white balsamic vinegar
1/4 c extra virgin olive oil
Juice of half a lemon
Zest of 1 lemon
Salt to taste
Directions
Slice the baguette in half length wise then cut each half into 3 pieces, totaling 6 pieces of bread.
Dig out a little bit of bread from each piece making a small well.
Nestle a couple slices of provolone cheese in each piece of bread. Set bread aside.
In a mixing bowl, add in the lamb, seasonings, garlic and onion. Using your hands, combine ingredients well.
Divide the lamb into 6 equal sized balls. Take a ball of lamb and gently press it into the provolone cover bread matching the shape of the bread with a little of the lamb hanging over the edges. Repeat with the rest of the lamb.
Heat a cast iron skillet over medium high heat and add a good drizzle of olive oil.
Sear the sandwiches in 2 batches, lamb side down until golden brown. About 2-3 min.
Flip the sandwiches and cook for another min.
Place the sandwiches in a 350° oven for 3-5 min.
For the chimichurri, mix all ingredients well in a bowl. I like to make this first or the night before to give the ingredients time to mingle and bloom 😉
To serve, garnish the top of each sandwich with a big spoonful of the chimichurri and a salad. Place the bowl of remaining chimichurri on the table bc everyone will be going back for more!
Love you, my loves 😘 | Posted on 21/Feb/2023 22:40:02
