Grilled Lamb Sandwiches
Tortas de CorderoLamb steaks cut from the leg and thinly sliced, then briefly barbecued, grilled, or pan-fried, make absolutely delicious tortas. Grilled green onions, avocado, shredded lettuce, and mayonnaise complete the sandwich. Salsa is served on the side. (Ask the butcher to cut meat from the leg into thin steaks.) These tortas are terrific for a summer party. Serve with beans, Cactus Salad, and Mexican Potato Salad for a fine meal.
Ingrediënten
Makes 4 servings
- 1 pound thinly sliced 1⁄4-inch boneless lamb steak
- 1 large garlic clove finely chopped
- ½ teaspoon salt
- 1 teaspoon fresh lime juice
- 2 teaspoons olive oil
- Freshly ground pepper to taste
- 8 green onions
- 4 oval Mexican sandwich rolls bolillos or other sandwich rolls, split lengthwise
- 3 to 4 tablespoons mayonnaise
- 1 large avocado Hass variety preferred, thinly sliced
- Shredded lettuce such as romaine or iceberg
- Salsa of choice purchased or homemade
Instructies
- Prepare an outdoor grill or preheat a stovetop grill pan.
- Trim excess fat from the lamb.
- Mash the garlic, salt, lime juice and oil together and rub all over the meat.
- Sprinkle with pepper.
- When it is hot, put the meat and the onions on the greased grill.
- Cook the meat until brown on the outside and barely pink inside, about 4 minutes total.
- Transfer to a cutting board.
- Add the onions to the grill, and cook, turning once or twice, until tender, about 8 minutes total.
- Transfer to a plate.
- Chop the lamb into bite-size pieces.
- To assemble, spread mayonnaise on all the roll halves.
- Layer the bottom half of each roll with a portion of the meat, 2 green onions, ¼ of the sliced avocado, and shredded lettuce.
- Put on the roll tops and serve with salsa to be added at the table.
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