Yield: 4 servings. 4 lamb tenderloins (4 oz. each), pounded to ¼” thickness to taste, kosher salt and ground black pepper 2 Tbsp. whole butter 1 Tbsp. extra virgin olive oil 3 garlic cloves, sliced 2 sprigs rosemary 6 Tbsp. mayonnaise 3 Tbsp. Dijon-style mustard 2 medium boiled eggs, chopped 2 Tbsp. honey 1 tsp. minced fresh rosemary ½ tsp. minced meat 8 slices tomato Parmesan focaccia bread 4 leaves Bibb lettuce 2 Roma tomatoes, sliced, seasoned with ...

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