American Lamb Bánh Mì Sandwiches
Okay, all, this one is a new favorite! Golden, juicy lamb patties tucked into toasty rolls with tangy pickled veggies, crunchy cucumber, spicy mayo, and fresh cilantro make these Lamb Bánh Mì Sandwiches absolutely packed with flavor—fresh, bright, savory, and spicy in all the best ways. I’m so excited to partner with the American Lamb Board to bring this one to your table because American lamb is flavorful, packed with high-quality protein, and raised by hardworking ranching families right here in the U.S. These sandwiches come together fast, feel just a little special, and are perfect for easy summer dinners, weekend cookouts, or anytime you want something wildly delicious without the fuss.
Equipment
- Large mixing bowl
- food processor
- Medium mixing bowl
- Large skillet
- Cutting Board
- Knife
- Measuring cups and spoons
- Spatula
Ingredients
- 2 pounds ground American lamb
- ½ yellow onion
- ½ bunch cilantro
- 1 clove garlic
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon chili flakes
- Salt and pepper to taste
- 4 6-inch French rolls
Pickled Vegetables
- 1 cup shredded daikon radish
- 2 carrots shredded
- ½ yellow onion thinly sliced
- ¼ cup white vinegar
- 1 tablespoon honey
- Salt to taste
Spicy Mayo
- ½ cup mayonnaise
- 2 tablespoons sambal chili paste
- Squeeze of lime juice
- Sandwich Toppings
- Sliced cucumbers
- Sliced jalapeños
- Fresh cilantro
Instructions
- In a food processor, pulse the onion, garlic, and cilantro until finely minced. Add the mixture to a large mixing bowl with the ground lamb.
- Season the lamb with onion powder, garlic powder, chili flakes, salt, and pepper. Mix gently with your hands until just combined, being careful not to overmix.
- Divide the meat into 16 equal portions and shape into small patties.
- Heat a large skillet over medium-high heat with a light drizzle of olive oil. Cook the patties for about 3 minutes per side, or until browned and cooked through.
- While the lamb cooks, make the pickled vegetables. Combine the shredded daikon, shredded carrots, and sliced onion in a medium bowl. Add the vinegar, honey, and salt, then toss well to combine. Set aside to pickle.
- Slice the cucumbers and jalapeños and prepare any additional toppings.
- Split the French rolls and toast them in the skillet using the flavorful lamb drippings.
- Stir together the mayonnaise, sambal chili paste, and lime juice to make the spicy mayo.
- Spread a generous amount of spicy mayo on both sides of each toasted roll. Add 3–4 lamb patties to the bottom half, then top with pickled vegetables, cucumber slices, jalapeños, and fresh cilantro. Serve immediately.