Lamb and Asparagus Sandwich with Caper-Herb Sauce

• From: California Asparagus Commission

Ingredients

• 2 lbs lamb top round

• olive oil, as needed

• 1 clove garlic, chopped finely

• salt, as needed

• 24 jumbo fresh asparagus spears, trimmed

• 6 oblong sandwich rolls, split

• Caper-Herb Sauce:2/3 cup mayonnaise

• 1 tsp fresh lemon juice

• 1 tsp Dijon mustard

• 1 tsp chopped capers

• 2 tsp chopped fresh tarragon

• 1 tsp chopped cornichons (tart, French pickled gherkins), optional

• 2 tsp thinly sliced chives

• 1 hard-cooked egg, chopped finely

Capers, tarragon and cornichons combine in a flavorful sauce for this hearty sandwich.

Directions

• Rub lamb with oil, garlic, and salt. Roast in a shallow roasting pan at 375°F until it reaches 130°F on an instant-read meat thermometer, about 40 minutes, for medium rare. Cool to room temperature.
• Meanwhile, put asparagus into a large skillet of salted, boiling water. Boil until tender-crisp, about 3 minutes. Drain well; spread on paper towel to cool.
• Thinly slice lamb; divideinto 6 portions.
• Caper-Herb SauceThoroughly combine mayonnaise with remaining sauce ingredients. Sauce can be made up to 1 day ahead, store tightly sealed in the refrigerator.
• To assemble sandwiches, spread 1 tablespoon reserved sauce on each side of cut rolls. Layer lamb and asparagus on bottom of rolls, interspersing asparagus between slices of lamb. Cover sandwiches with tops; cut in half diagonally.