From: Vice president/corporate chef Edward Leonard, Le Cordon Bleu Schools in North America. Yield: 6 servings.
6 American Lamb blade chops, boned and pounded thin
to taste, kosher salt and freshly ground pepper
2 Tbsp. olive oil
2 Tbsp. butter
6 American Lamb tenderloin cutlets, about 3 oz. each
1 cup flour
4 eggs, beaten
as needed, seasoned bread crumbs
⅓ cup olive oil
1-2 tomatoes, sliced
3 Tbsp. extra virgin olive oil
to taste, kosher salt and pepper
1 cup mayonnaise
2 tsp. Dijon-style mustard
1 tsp. finely minced mint
2 cooked eggs, finely chopped
18 slices artisan white bread, toasted
1 head Bibb lettuce
Season blade chops with salt and pepper. Heat a heavy-bottomed pan. Add oil and butter; pan-fry chops 1-2 minutes on each side until golden brown. Reserve. Dredge tenderloin cutlets in flour, eggs and crumbs. Heat oil in a pan; pan fry cutlets until golden brown on each side. Reserve.
Season tomato slices with olive oil, salt and pepper.
For dressing: Mix mayonnaise, mustard, mint and eggs.
To serve: Lay out bread slices; spread dressing on one side of each. On 6 slices, place lettuce and tomato slices. Add cutlet. Top with another bread slice, lettuce, tomato slice and lamb chop. Place last slice of bread on top. Insert sandwich picks; cut sandwich into quarters.