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Roast Lamb Sandwich with Tomato Chutney and Rosemary Goat Cheese from 'Flour, Too'
Joanne Chang begins her recipe for Flour Bakery's lamb sandwich with a series of quotes from customers, like "I have dreams about your lamb sandwich" and, "I want to marry your lamb sandwich." While I'm pretty sure I'd never attempt to run off with a stack of her sandwiches, I can understand the sentiment: This sandwich is a commitment, but well worth your time.
Chang's recipe in her new cookbook Flour, Too is at least a two day process. There's bread to be baked; lamb to be salted overnight, roasted, and cooled; chutney to be simmered; and goat cheese spread to be mushed together. It sounds like a lot of work. And it is a lot of work. It's also totally worth it. The garlic- and rosemary- rubbed lamb is roasted just long enough to cook through while still retaining its rosy red interior. Thin slices of the slightly gamey meat play well with the tangy-sweet tomato chutney and creamy, herbal goat cheese. Sandwiched between two slices of Flour's focaccia, it's a hauntingly delightful lunch.
Why I picked this recipe: With such glowing reviews listed at the top of the recipe, this sandwich was pretty hard to resist. Also, lamb sandwiches are great and don't get nearly enough time in the spotlight.
What worked: I loved everything about this, bread to spread.
What didn't: No problems at all.
Suggested tweaks: You can skip the bread baking part of the recipe and use your favorite sandwich loaf.
About the author: Kate Williams is a freelance writer and personal chef living in Berkeley, CA. She is a contributor to The Oxford American and Berkeleyside NOSH, and she blogs at cookingwolves.wordpress.com.