Photo: American Lamb Board

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 extra virgin olive oil, salt and pepper
8 slices cooked lamb bacon

Sprinkle salt and pepper on one side of each lamb cutlet. Heat butter and oil in a large cast iron skillet; add garlic and rosemary. Add lamb tenderloins; sauté 3 to 4 minutes on each side.

In a small bowl, whisk together mayonnaise, mustard, eggs, honey rosemary and mint. Spread mixture on all 8 slices focaccia bread. Place lamb, lamb bacon, tomatoes and lettuce on 4 slices, then top with other bread slice.