Chef Stephen Toevs Down Under BBQ Sandwich with Aussie Lamb & Carolina BBQ Sauce
- Prep time 30Min
- Cook time 15Min
- Technique Sous-vide
- Meat Lamb
- Cut Round
- Serves 4
From Chef Stephen Toevs as a part of the Kitchen Collaborative chef series
Ingredients
- 2 each Australian lamb rumps (~10 oz.)
- BBQ seasoning, to taste
- 1 each crusty 12” French baguette
- 5 slices swiss cheese
- 4 oz. (wt.) yellow onion, sliced thin, sautéed
- 4 oz. (wt.) pickled onions
- 2 each fresh rosemary sprigs
- 4 fl. oz. Carolina BBQ sauce
Method
- Preheat grill over HIGH heat. Season the lamb liberally with your favorite barbecue seasoning. Grill for 4-6 minutes on each side or until desired doneness is reached. Rest lamb for 5 minutes and slice thin.
- Assemble the sandwich by grilling the bread then adding the lamb, swiss cheese, grilled onions, pickled onions, fresh picked rosemary and the barbecue sauce before adding the top bun.
- Serve immediately with your favorite side.
Note: Pairs great with a hazy New England I.P.A.
