Pioneers Scone And Lamb Sandwich Recipes

LAMB SANDWICH

Steps:

• In a large bowl, combine the ground lamb with the garlic and season with salt and pepper, to taste. Divide the lamb into 12 small balls and form them into patties. Cook the patties on a hot nonstick grill pan over medium heat for about 3 to 4 minutes per side. (The meat will release from the pan when ready.)
• Put the 3 lamb patties in the middle of each flatbread and top with 2 tablespoons crumbled feta and fresh mint. Enjoy!

ROUND 3: ROASTED LAMB SANDWICH

Steps:

• For the pesto:
• Combine all ingredients in a food processor until the pesto reaches desired consistency.
• For the eggplant spread:
• Preheat oven to 425 degrees F.
• Cut eggplant in half lengthwise and brush each half with 1/2 teaspoon olive oil. Place cut side down on a nonstick baking sheet. Separate garlic cloves without peeling and wrap tightly in aluminum foil. Place eggplant and garlic in oven and cook until tender, approximately 25 minutes. Allow to cool. Unwrap garlic and peel. Scrape flesh from eggplant and discard skin. In a medium-sized bowl, combine garlic and eggplant. Add remaining oil, vinegar, salt and pepper, to taste and mix until well-blended.
• For assembly:
• Toast rolls and smear with eggplant spread. Layer with sliced lamb and onions. Top with buratta, mache and pesto. Garnish with mascarpone and mint.

GRILLED LAMB SANDWICHES

Steps:

• Make the marinade by finely mincing the capers, oregano and garlic together. Add to a small bowl along with the yogurt, olive oil, lemon zest and some salt and pepper, stirring until well combined. Place the lamb in a large resealable bag and pour in the yogurt marinade. Mix it around so the lamb is completely coated all over. Squeeze out any air, reseal the bag and place in the refrigerator for at least 30 minutes, or up to overnight.
• Preheat the grill to medium-high heat.
• When the lamb is marinated, remove it from the bag and wipe off any excess with paper towels. Unfold the lamb, drizzle with a little olive oil and sprinkle well with salt and pepper on both sides; this will help form a nice crust. Grill for about 15 minutes, then flip once and cook for another 12 minutes on the second side until cooked through and you have some color on the lamb. When done, remove from the grill, tent with foil and let rest for 10 to 12 minutes before carving across the grain into thin slices.
• Take the baguette and split horizontally lengthwise so you have long halves. Place on the grill to warm the bread through and get slightly crisp, about 2 minutes per side.
• To assemble the sandwiches, smear the bread with Harissa Mayo, stack with slices of lamb and Quick Pickled Sweet Cucumbers. Place the top of the baguette on and slice the sandwich into quarters.
• Mix the mayonnaise, sour cream, harissa, vinegar and cumin together in a large bowl and stir with a whisk to combine. Taste for seasoning and add salt and pepper as desired. Refrigerate and serve smeared on lamb sandwiches.
• Add the cucumber slices and chile slices to a medium bowl and toss to combine.
• In a medium saucepan, add the vinegar, sugar, 1/2 water and salt. Heat gently, stirring, just until the sugar and salt dissolve. Pour over the cucumbers and chiles in the bowl. Set aside to marinate at least 15 minutes before serving.

HAM AND CHEESE SCONE SANDWICHES

Steps:

• For the scones: Preheat the oven to 375 degrees F.
• Combine the flour, sugar, baking powder, baking soda and kosher salt in a large bowl and whisk together. In the bowl with the Roasted Garlic, add the sour cream and egg. Whisk together and set aside.
• Using your fingers or a pastry blender, cut the butter into the flour mixture until it forms pea-size bits. Toss in the chives. Add the sour cream mixture and mix just until a sticky dough forms. Turn the dough out onto a liberally floured counter and press together to form a 6-by-6-inch square. Trim each side (keep the trimmings and bake off for a little snack) and cut into 9 squares. Place on a parchment-lined baking sheet. Brush the tops with heavy cream, sprinkle with flaky salt and bake until lightly browned and crackly on top, 15 to 20 minutes.
• For the sandwiches: Split open the scones and toast the insides on a griddle or pan. Spread about 1/2 teaspoon of the apricot jam on each of the toasted sides. On the bottom halves, layer on the ham, cheese and then the tops of the scones and eat right away.
• The scones will keep for a couple days in a plastic bag or airtight container at room temperature. Toast and spread with butter or jam.
• Preheat the oven to 325 degrees F.
• Slice off the top of the head of garlic, drizzle with olive oil and wrap in foil. Roast for about an hour. Remove from the oven and allow the garlic to cool inside the foil. When cool, open the foil and squeeze the roasted garlic from each clove into a small bowl.