Lamb Sandwich Supreme

Recipe by: Gregory Dal Piaz

Click here to download a PDF of the full recipe

This is one great recipe for two meals!

The grilled lamb is easy to prepare and simply sensational, but the best the thing about this recipe is that the leftovers make terrific sandwiches. In fact, sometimes I’ll skip the whole dinner part and make this just for the sandwiches!

The key to making these the best sandwiches ever is to get good crusty bread and brush it lightly with some good olive oil before grilling or toasting it. Then add some of the pureed beans and a few choice slices of the sweet, succulent lamb, all topped with some bright, crisp mache.

Grilled Lamp Top Round

The top round of lamb is a boneless, tender, lean cut of meat perfect for grilling or roasting. For grilling, I prefer to butterfly the cut so it cooks more evenly. I’ll slice horizontally, almost all the way through the meat, and then open the cut up like a book.

Once the meat is cut, and any loose bits of fat are removed, I’ll add it to the marinade and coat it thoroughly before allowing it to marinate for 3-6 hours. Make sure you reserve the marinade to make the beans that accompany this dish!

I grill the meat over hard wood charcoals, allowing it to get a nice char before moving it off the direct heat. I cook this lamb to an internal temperature around 130F (a cooking thermometer is an essential tool for grilling). It’s a relatively thin cut with modest carry-over cooking, so 130F might hit 135F after resting, right between rare and medium rare – perfect, in my book!

Lamb Marinade

Combine in a food processor until smooth:

2 tbsp minced Garlic
½ cup minced Shallots
2 tbsp fresh Rosemary
2 tbsp Herbs de Provence
½ cup Olive Oil
½ cup White Wine
2 tbsp Dijon Mustard

Flageolet Beans

Truth is, I usually eyeball the ingredients for the lamb marinade above, and have some garlic and shallots left over to get these beans started. I then used the marinade to flavor the puree for the next day, but this is a recipe just for the puree.

I’m starting with cooked beans for this recipe. This is the basic recipe for cooking these flageolet beans, but feel free to use your own (or canned) beans!

Basic Beans

2 tbsp olive oil
4 cloves of Garlic, crushed
2 Shallots, finely chopped
2 Bay Leaves
5 cups of Chicken Stock
12 oz Dried Flageolet Beans, soaked in cold water overnight and then drained

1 – In a heavy bottomed 4-quart saucepan heat the oil, before adding the garlic and shallot. Warm until aromatic, about 90 seconds, making sure not to burn the garlic.

2 – Add the stock, bay leaves, and beans. Bring the pot to a simmer, and allow to simmer until the beans are tender, about 90-120 minutes. If you are planning to serve the beans hot, add salt and white pepper to the pot after about 80 minutes on the stove. Allow the beans to cool in the stock.

Bean Spread

1 – Heat a heavy bottomed sauté pan over medium heat. Add the reserved lamb marinade and cook until the wine is evaporated and the shallots and garlic begin to brown.

2 – Add 2 cups of cooked beans to the sauté pan and blend with the marinade.

3 – Remove the beans from the heat and puree in the food processor, adding the reserved cooking liquid as need to achieve a creamy, delicate texture. Season with salt and white pepper as needed.