From Chef Stephen Toevs as a part of the Kitchen Collaborative chef series
2 each Australian lamb rumps (~10 oz.)
BBQ seasoning, to taste
1 each crusty 12” French baguette
5 slices swiss cheese
4 oz. (wt.) yellow onion, sliced thin, sautéed
4 oz. (wt.) pickled onions
2 each fresh rosemary sprigs
4 fl. oz. Carolina BBQ sauce
Preheat grill over HIGH heat. Season the lamb liberally with your favorite barbecue seasoning. Grill for 4-6 minutes on each side or until desired doneness is reached. Rest lamb for 5 minutes and slice thin.
Assemble the sandwich by grilling the bread then adding the lamb, swiss cheese, grilled onions, pickled onions, fresh picked rosemary and the barbecue sauce before adding the top bun.
Serve immediately with your favorite side.
Note: Pairs great with a hazy New England I.P.A