GMA Recipe: Sonoma Lamb Sandwich on Focaccia

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Sonoma Lamb Sandwich on Focaccia
From chef and author Wolfgang Puck
1996

Ingredients

2 lbs. or one small leg of lamb, boned and tied (can be done by your butcher)

small bag mixed baby lettuces (mesclun or arugula)

1 bunch fresh basil, chopped

2 medium red onions, tossed in olive oil and grilled until tender

1/2 c. mayonnaise

1 tbsp. fresh thyme, chopped

2 tbsps. garlic, chopped (approximately 2 cloves)

salt and pepper to taste

Focaccia Bread:

5 lbs. 2 oz. bread flour

1/2 oz. salt

1 1/2 oz. fresh cake yeast

3 oz. soft butter

2 tbsps. olive oil

5 1/2 c. water

1 c. fresh scallions, chopped

1 c. fresh shallots, chopped

2 oz. garlic, chopped (about 2 cloves)

3 tbsps. fresh thyme, chopped

1 c. pitted, black Nicoise olives

Port Wine Sauce:

1 tbsp. garlic

1 tsp. thyme

2 shallots

1/2 c. port wine

1/2 c. stock (veal or chicken)

salt and pepper

Directions

Rub the leg of lamb thoroughly with garlic, thyme, salt, pepper, and olive oil. On the stove, brown the lamb in a large skillet with olive oil until golden. In a preheated 450 degree oven, bake lamb until internal temperature is 125 degrees. Let lamb rest and cool for 5 minutes. Slice, as thinly as possible. Add sauce ingredients to pan and reduce by half of volume. Toss sliced lamb with sauce.

Focaccia:

Put shallots, scallions, garlic, thyme, and olives in mixing bowl. Add flour on top. On left side of bowl, put salt. Put soft butter in bowl. Take water, slightly warmer than body temperature (about 110 degrees), and whisk in yeast. Pour the water and yeast mixture in bowl on right side. Do not let salt and yeast touch at this time. Put in mixer with dough hook on level #1 or low for 15 minutes. Dough should be elastic after 15 minutes of kneading. Coat dough with small amount of olive oil and put in a bowl to rise. Place bowl in a warm place and let rise until it doubles in size.

Separate dough into three equal pieces. Flatten each ball of dough onto an oiled cookie sheet to fill the sheet (do not pull). Brush with olive oil and sprinkle with coarse salt and herbs. Bake in preheated 350 degree oven for about 50 minutes or until golden brown. Makes 3 loaves.

Note: You can halve the recipe and bake one focaccia on a large baking sheet.

To assemble sandwich:

Have bread already prepared and ready to go. Cut bread into 5" by 5" squares and then slice lengthwise. Take sliced bread and toast it on the grill or in the oven. Spread mayonnaise and sprinkle the chopped basil on top. Placed mixed greens atop and then the sliced lamb. Cut sandwich diagonally so you have two triangular shapes. Serve with your favorite accompaniment, such as potato salad or coleslaw. We serve it at Spago with crispy fried vegetable chips.

Wolfgang Puck, Copyright (c)1993