Moroccan Lamb Banh Mi

I know, at it again with the banh mi sandwiches. I had a rack of lamb that I needed to do something with, and there I was, craving a banh mi, as per usual. I’ve done the Char Pork or Grilled Pork and the Char Siu banh mi but, I wanted something different. If you know me, you know that fusion is my thing. After a couple of days of deliberation I decided to go with Moroccan. Why not just submit to the fact that this is fortuitous. So, here it is, my Moroccan Banh Mi.

The Marinade:
1 rack of lamb
½ c olive oil
½ tsp cardamom
⅔ tsp ginger
1 tsp paprika
½ tsp allspice
⅔ tsp cinnamon
1 tsp onion powder
⅔ tsp garlic powder
Kosher salt and fresh cracked pepper to taste

The Rest:
1 baguette
½ c butter, room temp
⅔ c daikon, shredded
1 c matchstick carrots
½ c mirin
1 large jalapeno, sliced
1½ c cilantro

Combine the ingredients for the lamb marinade in a large zip seal bag. Mix well and set aside. Slice your rack of lamb between each bone giving you lamb chops. Place each chop into the Marinade bag and slather well. Squeeze all of the air out of the bag and refrigerate for a minimum of 1 hour, over night preferably.

One hour prior to cooking your lamb, combine the mirin, carrots and daikon in a small zip seal bag. Refrigerate until ready to use.

When you are ready to put your banh mi together, preheat your oven to 350°. Place your baguette on a lined sheet pan. Bake for 5-10 minutes or until soft. Remove from oven and set aside. Heat a large sauté pan over medium high heat. Lay each chop in the pan and sear each side for 1-2 minutes for medium rare. Remove from heat and slice around each medallion to remove the bones. Slice each medallion into thirds.

Time to assemble. Slice baguette down the center lengthwise. Open it up and spread butter over each open end. Layer the lamb medallions over the bottom across the length of the bread. Top with the daikon carrots, jalapeños and cilantro. Add a little Sriracha to the top and there you go, my Moroccan Banh Mi.