Wednesday, February 15, 2012

Lamb Banh Mi

It is voting time! Please cast your vote here for my Lemongrass Lamb Stew in the American Lamb Pro Am DC competition.

If you noticed that I did not use all of the Border Springs Farm lamb in Lemongrass Lamb Stew, then you might have wondered what I did with the rest. I sliced about a pound of the leg of lamb into big, thin pieces (thank you super sharp Shun knife) and marinated them for an hour in a teaspoon of minced garlic, 3 tablespoons of Maggi, 2 tablespoons of fish sauce, 1 tablespoon of brown sugar, and 3 tablespoons of canola oil. After searing the lamb in a hot cast iron skillet, I placed them in freshly baked French bread with pickled carrots and onions and fresh cilantro and cucumbers to make a Lamb Banh Mi (Vietnamese sandwich). The banh mi was very hearty and the seasoned lamb was balanced out by the cold pickled vegetables. I added peppered mayonnaise to the sandwich which added a spicy creaminess. I will try diced up jalapenos in the mayonnaise next time.

The French bread I used was from Trader Joes. It was the kind that is sold partially baked and that needs to be baked for 10 minutes before it is ready to eat. One of my favorite places to get French bread is at Banh Mi So 1 in Falls Church. The bread is baked fresh everyday and a nine inch loaf is only 55 cents. Gotta love delicious, fresh bread that costs less than $1.

And I have to give credit to Olga from MangoTomato for this idea. She suggested I make a lamb banh mi and I am glad she did. Yum!


  1. it looks flipping fantastic. next time I'm going to suggest I taste it ;)

  2. I thought about making a "baaanh" mi for the contest but I was afraid someone else would have the same idea. Yours sounds delicious -- as does the lemongrass stew!