Wednesday, August 31, 2005


Lamb, Radish and Onion Sandwiches with Mint-Aioli

It is always the best time when my father comes to town...I wish you all knew him, because he is just the funniest, most charming man ever. He is world renowned for his kindness and passions, his generosity and dashing style, but most of all kids, the man can cook.. Its all about simplicity with him, (and a exuberant fondness for Pick-A-Peppa Sauce) just take this boneless leg of lamb recipe he made last night.

Take 10 cloves of garlic, slivered and insert into small cuts all over a 5 pound boneless leg of lamb. Put the lamb on a rack in a 350 degree oven, and cook for 17 minutes a pound. Remove from the oven when done, let rest for 5 minutes, slice and serve. Seriously, thats all the man does. No salt, no rosemary, no oil, nothing. Garlic, lamb and heat. A miracle of flavors, and it is the most succulent, tender meat imaginable.

The only trouble is, you end up with leftovers! Wait! Thats not a problem! So after you have done that, why not go ahead and try this recipe, my version of the perfect lamb sandwich. (My second sandwich recipe this week. Go figure) It takes only a few minutes to whip up and it will thrill your mouth with richness, crispy-coolness and general yum. I am not a fan of the classic mint jelly, but am a huge fan of mint in general, so I make this with a garlic-mint aioli, that really perks things up. Try it, and enjoy!

4 demi-baguettes
1/2 cup fresh mayo
2 cloves garlic
1 large bunch mint
tiny pinch of salt and pepper
1 pound cooked lamb meat, shredded
1 small bunch of rashes, sliced thin
lettuce greens
1 large red onion, sliced thin

Finely mince the garlic and mint. Add to your fresh mayo and stir. Taste and adjust seasonings.

To compose the sandwich, first split the bread in half and warm in a 200F oven for 5 minutes.
Spread a layer of the mint aioli, then the onion, greens, meat and radishes. Slice and serve.

Makes four sandwiches


Q: What do you get when you cross fruit with a necklace?
A: A food chain!

Aioli - [French] a cold egg and oil emulsion with olive oil and garlic. Many variations of this sauce are made. Basically is is a garlic mayonnaise

Best Food's Brand Mayonaise is known as Hellman's East of the Rocky Mountains


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