Rosemary Roast Lamb Sandwiches Au Jus

Total Time: 35 mins Preparation Time: 25 mins Cook Time: 10 mins

Ingredients

• 2 teaspoons black pepper
• 1 teaspoon dried rosemary
• 3/4 teaspoon salt
• 1 garlic clove, minced
• 1 tablespoon olive oil, divided
• 1 (1 lb) lamb tenderloin, trimmed
• 1 (14 ounce) can reduced-sodium beef broth
• 1/4 cup dry sherry
• 1 tablespoon tomato paste
• 6 (2 ounce) french rolls
• lettuce leaf (optional)

Recipe

• 1 preheat oven to 400 degrees.
• 2 combine the first 4 ingredients in a small bowl; add 1 teaspoon olive oil. rub evenly over lamb. let stand 15 minutes.
• 3 heat remaining 2 teaspoons olive oil in a large oven-proof skillet over medium-high heat. add lamb; cook 4 minutes, browning on all sides. bake at 400 degrees for 10 minutes or until a thermometer registers 160 degrees(slightly pink). remove lamb from pan; cut diagonally across grain into 12 slices.
• 4 return pan to medium-high heat; add broth, scraping pan to loosen any browned bits. add sherry and tomato paste, stir with a whisk. bring to a boil. reduce heat; simmer for 5 minutes.
• 5 cut french rolls in half horizontally. place 2 lamb slices on bottom half of each roll; top with a lettuce leaf, if desired. cover with roll tops. serve with au jus.