Grilled Alberta Lamb Sirloin on French Baguette with a Saffron Mayonnaise

Ingredients:

2 lbs. Boneless Alberta Lamb Sirloin or boneless leg

Olive oil

Pinch of ground cumin

Pinch of paprika

Salt and pepper 

1 large ripe tomato, sliced

1 roasted red pepper, sliced

1 sweet onion, sliced

Baby leaf lettuce

Saffron Mayonnaise

1 cup mayonnaise

1 pinch Spanish saffron

1 tsp. chilli garlic paste (sriracha)

Method:

1. One day ahead mix, mayonnaise, saffron and chilli paste and place in a re-sealable bag and place in refrigerator.
2. Rub boneless lamb with olive oil, ground spices and season with salt.  Place on preheated grill and cook until medium-rare.  Cover and keep warm.
3. Spread mayonnaise on a split ¼ of baguette.  Place leaf lettuce, then sliced boneless Alberta lamb on baguette followed by: Tomato, roasted pepper and onion slices. Garnish with additional saffron mayonnaise.

Recipe courtesy of Chef Darren Nixon