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Cajun Lamb Loin Sandwiches with Grilled Onions and Horseradish Cream

Cajun Lamb Loin Sandwiches with Grilled Onions and Horseradish Cream: Main Image

Quick Facts

Servings: 6
Prep Time: 20 min.
Cook Time: 15 min.
Total: 35 min.
This is no ordinary sandwich—a little Cajun bite, nicely tempered with creamy, Southern hospitality.


  • 2 boneless lamb loins or steaks (approximately 3 to 4 ounces per sandwich)
  • 1 Tbs Cajun seasoning
  • 1 large red onion, peeled, cut into 1/2-inch rings
  • 2 Tbs olive oil
  • Salt and pepper
  • Green leaf lettuce
  • Tomatoes, sliced
  • 6 ciabatta rolls (or other crusty bread rolls)
  • Horseradish Cream1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 4 Tbs prepared horseradish, drained
  • 1/2 tsp black pepper
  • 1 tsp salt


  • Rub a light coating of olive oil on both sides of the lamb loin and the onions. Sprinkle the onions with salt and pepper. Divide the Cajun seasoning between the 2 lamb loins, or steaks; rub all sides to cover.
  • Grill loins over medium-hot heat for approximately 10 minutes or until desired degree of doneness, turning occasionally. Remove from grill; rest for 10 minutes before slicing very thin. Grill the onion until soft and charred in places.
  • Slice the rolls in half. Top with a lettuce leaf, sliced tomato, lamb, grilled onions, and a dollop of Horseradish Cream. Top with the other half of the ciabatta bun; serve immediately.
  • Horseradish CreamCombine in a bowl: sour cream, mayonnaise, horseradish, black pepper, and salt; mix well.

Nutrition Facts

Calories 436
  Calories from Fat 258 (59%)
(44%)Total Fat 29g
(35%)Saturated Fat 7g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
(12%)Cholesterol 35mg
(39%)Sodium 925mg
(5%)Potassium 174mg
Total Carbohydrate 33g
(7%)Dietary Fiber 2g
Sugars 2g
Sugar Alcohols 0g
(22%)Protein 11g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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