Petite Rolls with Lamb, Mushrooms and Red Onions
These small and zesty lamb sandwiches are perfect for casual entertaining.
- 1 lamb top round (1 to 1-1/4 pounds)
- 1/2 cup prepared balsamic dressing
- 1 tsp Dijon-style mustard
- 1/2 tsp coarse ground pepper
- 24 medium Portobello mushrooms, stems removed
- 1/4 cup plus 2 tablespoons olive oil
- 1/4 cup balsamic vinegar
- 1 large red onion, thinly sliced
- 48 thin roasted red bell pepper strips, 2 inches long
- 24 petite rolls, sliced
- 24 frill picks
- Trim all visible fat off lamb. Place in a sealable bag. In bowl, blend dressing, mustard and pepper. Pour into bag; seal and rotate meat to coat. Refrigerate for 4 hours to marinate. Remove lamb from marinade and discard marinade. Place lamb on roasting rack in pan. Roast in 325°F oven for 50 to 60 minutes or until desired degree of doneness. Remove from oven, cover and let stand for 10 minutes. Thinly slice, cover and refrigerate.
- Place mushrooms on rimmed cookie sheet. In small bowl, whisk together 1/4 cup oil and vinegar. Brush all sides and centers of mushrooms with mixture. Bake in 375°F oven for 15 minutes. Remove and cool.
- In large skillet, heat remaining 2 tablespoons olive oil over medium-high heat. Add onion made into rings and sauté for 6 to 8 minutes until lightly browned. Cool and set aside.
- Place a mushroom on base of roll and lay on two bell pepper strips. Top with sliced lamb and a few onion rings. Secure top of bun to sandwich with frilly pick.
Calories from Fat 63 (39%)
(11%)Total Fat 7g
(0%)Saturated Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrate 14g
(8%)Dietary Fiber 2g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.