Penn Herb Wellness Guide
Lamb and Asparagus Sandwich with Caper-Herb Sauce
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
Directions
- Rub lamb with oil, garlic, and salt. Roast in a shallow roasting pan at 375F until it reaches 130F 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.
Nutrition Facts
Copyright 2025 TraceGains, Inc. All rights reserved.
Read our healthy recipe definitions.
Learn more about TraceGains, the company.
The information presented here is for informational purposes only and was created by a team of USregistered 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 December 2025.