Lemongrass Cured Lamb Sandwich with Snow Pea Ginger Soup

Name: Lemongrass Cured Lamb Sandwich with Snow Pea Ginger Soup
Yield: Yields about 2 quarts of soup
Ingredients: 3 Tbsp. cilantro, chopped; Snow pea shoots, for garnish; Salt and pepper, to taste; Sugar, to taste; 2 Tbsp. shallots, finely diced; 2 tsp. garlic, finely diced; 1 14-oz. lamb loin, cleaned; 3 Tbsp. lemongrass, finely diced; 3 cups chicken or vegetable stock; 3 lbs. fresh snow peas (place aside a few peas for garnish); 4 oz. (2 handfuls) spinach; 2 12-oz. cans coconut milk; 1 large potato, medium dice; 3 Tbsp. sesame oil; 4 Tbsp. lemongrass, chopped; ¼ cup fresh ginger, grated; 2 Tbsp. garlic, finely chopped; 2 cups onion, medium dice; ½ tsp. fresh ground pepper; 4 portions focaccia bread (or any Tuscan, artesian bread preferred); 2 Tbsp. cilantro, chopped; 2 tsp. thyme, finely chopped; 2 Tbsp. extra virgin olive oil; 2 tsp. kosher salt; 1 mango, sliced; 1 jumbo sweet potato; 1 quart canola oil; Salt, to taste; 4 oz. arugula or mizuna lettuce; Olive oil, as needed

Preparation info

Yields about
2 quarts
of soup

Difficulty
Easy

Appears in

Sandwiches of the World

By Battman

Published 2007

About

Ingredients

Snow Pea Ginger Soup

3 Tbsp. sesame oil
2 cups onion, medium dice
2

Sandwich

Method

Heat a medium stock pot. When hot, add the sesame oil and sauté the onions, garlic, ginger and lemongrass. Cook for approximately 3-5 minutes. Add the peas, chicken or vegetable stock, coconut milk and potato. (The potato is used to give the soup more body.) Allow the soup to simmer for 25 minutes. You may purée the soup in a food processor or blender. (A chef secret is to add spinach at this p