A mouthful of flavors with thin-sliced lamb chop served on rosemary-herb butter toast with a Tzatziki Sauce Recipe spread.
4 T tzatziki sauce plus 2 T
4 slices wheat bread
2 T rosemary compound butter
4 lettuce leaves
Sunflower or pumkin seeds(optional)
1/4 pound butter diced and cold
3 T herbs
Chop herb leaves and place in food processor. Pulse 2 to 4 times. Add butter and pulse until combined. Ready to use. Left over butter can be wrapped in plastic wrap and refrigerated for other recipes.
Thin slice lamb and set aside. I had 4 leftover lamb chops.
Spread compound butter on one side of bread. Heat skillet over medium high heat and cook two slices of bread until golden. Remove and cook next two slices and remove.Spread Tzatziki sauce on bread
Add lamb to skillet toss and place on prepared bread.
Add avacado, additional sauce, lettuce, and seeds. Serve open faced or close sandwich, slice and serve.