Cajun Lamb Loin Sandwiches with Grilled Onions and Horseradish Cream

• From: American Lamb Board

Ingredients

• 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

This is no ordinary sandwich—a little Cajun bite, nicely tempered with creamy, Southern hospitality.

Directions

• 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.