Lamb Bacon Blt Recipe
House Cured Lamb Bacon, Gribiche Style Aioli, Rustic French Loaf.
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Ingredients
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Lamb Bacon
Gribiche Style Aioli
Sandwich Assembly
Method
Lamb Bacon Preparation
- 1
Cure the Lamb
In a bowl, mix together kosher salt, brown sugar, black pepper, smoked paprika, garlic powder, and thyme. Rub the mixture all over the lamb belly, ensuring it is well coated. Place the lamb in a resealable plastic bag and refrigerate for 7 days, turning the bag every couple of days.
- 2
Rinse and Dry
After 7 days, remove the lamb from the bag, rinse under cold water to remove the curing mixture, and pat it dry with paper towels.
- 3
Cook the Lamb Bacon
Preheat your oven to 150°C (300°F). Place the lamb belly on a baking sheet and cook for 2-3 hours until it is firm and slightly rendered. Let it cool, then slice thinly and set aside.
Gribiche Style Aioli Preparation
- 4
Make the Aioli
In a mixing bowl, whisk together the egg yolks, Dijon mustard, and lemon juice until combined. Slowly drizzle in the vegetable oil while whisking continuously until the mixture emulsifies and thickens. Fold in the chopped cornichons, capers, and parsley. Season with salt and black pepper to taste.
Sandwich Assembly
- 5
Prepare the Sandwich
Slice the rustic French loaf in half. Spread a generous amount of gribiche style aioli on both halves. Layer the lettuce leaves, slices of lamb bacon, and tomato slices on the bottom half. Top with the other half of the bread, slice, and serve.
