Urban Rancher

A lamb sandwich to please the gourmet, served on focaccia bread with condiments providing a complexity of complementary flavors.

Recipe Ingredients:

Roasted Red Pepper-Garlic Mayonnaise:
1/4 cup mayonnaise
3 tablespoons roasted red pepper, pureed
3 cloves garlic cloves, mashed

Herbed Tomato Salad:
2 cups tomatoes, diced, seeded and skinned
1/3 cup balsamic-herb vinaigrette

Gorgonzola Dressing:
1 cup (4 ounces) Wisconsin Gorgonzola cheese, crumbled
1/2 cup sour cream
1/2 cup buttermilk
2 tablespoons each fresh chives and parsley, minced

Wisconsin Asiago Cheese Tuiles:
4 tablespoons Wisconsin Asiago cheese, grated

Sandwich Assembly :
4 (4-inch) squares split focaccia bread
Roasted Red Pepper-Garlic Mayonnaise
1 ounce arugula leaves
12 slices Wisconsin Fresh Mozzarella cheese
8 ounces roasted boneless rack of lamb, thinly sliced
Herbed Tomato Salad
Gorgonzola Dressing
4 tablespoons crumbled Wisconsin Gorgonzola cheese
6 tablespoons pitted kalamata olives, chopped
4 Wisconsin Asiago Cheese Tuiles

Cooking Directions:

1. For Roasted Red Pepper-Garlic Mayonnaise: Mix mayonnaise with pureed roasted red pepper and mashed garlic.
2. For Herbed Tomato Salad: Mix tomatoes with balsamic-herb vinaigrette.
3. For Gorgonzola Dressing: In a bowl, combine Wisconsin Gorgonzola, sour cream, buttermilk and herbs. Cover and chill at least 2 hours before using as directed.
4. For Wisconsin Asiago Cheese Tuiles: On sheet pans, sprinkle 4 circles of grated Wisconsin Asiago (1 tablespoon each) in even layers, making sure not to allow circles to touch. Bake in 350°F (175°C) conventional oven 5 minutes or until golden brown and crisp. Remove from heat and let cool. Reserve for use as directed.
5. For Sandwich Assembly: On a clean, flat surface, lay out bottom halves of 4 split focaccias. Spread each one with 1 tablespoon red pepper mayonnaise. Top each with: 1/3 cup arugula leaves, 3 slices Wisconsin Fresh Mozzarella, 3 lamb medallions (2 ounces), 1/3 cup herbed tomato salad and 2 tablespoons Gorgonzola Dressing. Sprinkle each with 1 tablespoon crumbled Wisconsin Gorgonzola and approximately 1 1/2 tablespoon chopped olives.
6. To serve: Place bottom of sandwich on luncheon plate and replace focaccia top on each sandwich, laying it off the side of the sandwich. Stick 1 Wisconsin Asiago Cheese Tuile into top of each sandwich and serve.

Makes 4 servings.

Recipe and photograph courtesy of Wisconsin Milk Marketing Board, Inc.