Lamb isn’t the first thing that comes to mind when you think
BLT, but somehow the combination of leftover lamb, crispy
bacon, and homemade mayonnaise makes for a very satisfying
sandwich. Hellen has you press the leftover meat in a pan the
night before to help it come together into one uniform piece (see
the first step), but if you’re lazy, you can skip that step and just
sear leftover lamb pieces in a hot pan; this warms up the lamb and
gives it a little color. If you’re a glutton like me, you can sear the
lamb in the bacon fat after you cook the bacon. Pigs and baby
sheep have never been better friends.
1 leftover leg of lamb with a decent amount of meat still
attached
1 egg yolk
½ cup plus 1 tablespoon canola oil
¼ cup extra virgin olive oil
Kosher salt
1 lemon, halved
2 slices good-quality sandwich bread, sliced thick
2 to 4 pieces bacon*, cooked until crisp
A small handful of arugula
2 to 4 slices of fresh tomato
The day before you want to make this sandwich, pull off all the
extra meat from the leg of lamb. Place the meat in a pan or on a
plate, then top the meat with another pan or plate of a similar size