grilled lamb belly blt with fried tomatoes and avocado

Ingredients

• Servings: 4
• 1 cup soy sauce
• 1 cup mirin
• salt and ground white pepper to taste
• 1 pound skinless lamb belly, thinly sliced
• 1 cup milk
• 2 eggs, beaten
• 1 1/2 cups all-purpose flour
• 2 teaspoons salt
• 2 teaspoons ground black pepper
• 2 teaspoons steak seasoning blend
• 2 large red tomatoes, thickly sliced
• 3 tablespoons butter
• 3 tablespoons olive oil
• 2 ripe avocados from mexico, peeled, pitted and sliced
• 4 leaves green leaf lettuce
• 8 slices crusty artisan bread, toasted
• 1 tablespoon mayonnaise

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 50 mins


• combine soy sauce, mirin, salt and white pepper in a bowl. add lamb slices and mix to coat with marinade. cover and refrigerate 30 minutes or overnight.
• remove lamb from refrigerator. drain slices; discard marinade. heat a grill pan and brush or spray with vegetable oil. place lamb slices on grill and cook until well seared, turning every 3 to 4 minutes. drain on paper towels.
• pour milk into shallow bowl. mix flour, salt, pepper and seasoned salt together in a shallow dish for dredging. beat eggs in a third bowl. dip tomato slices into milk, then flour mixture, then eggs. coat well with flour mixture again.
• heat butter and olive oil in a frying pan over medium-high heat. place tomato slices in pan and cook until golden brown, about 2 minutes per side. if necessary, place in warm oven until ready to serve.
• to build sandwiches, spread mayonnaise on bread slices. on half the slices, layer lettuce, avocado slices, grilled lamb belly and fried tomatoes. top with remaining bread slices.