Bocata de Moruno ("Moruno" Lamb Sandwich)
Seared lamb, salsa verde, labne on crispy baguette
Lunch Plating
Server Description
This sandwich takes one of our most popular tapas, Pintxos Morunos, and transforms it into a delicious and filling lunch time sandwich. The addition of Labne yogurt and Mita Cremagives the dish a creamy, tangy kick that brings the sandwich together.
pronunciation
BOW KAH TA – DAY – MORE EW NO
runner description
Lamb Sandwich
Line up notes
allergies
Dairy
Egg
Gluten
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ingredients
- 1 Each baked Baguette
- 1/4 tsp kosher salt
- 1/8 tsp black pepper cafe grind
- 4 oz marinated lamb skewer
- 12 g crumbled mitacrema
- 1 oz Labneh Yogurt
- 12 g pickled shallots
- 2 TBSP salsa moruno
- 1.5 ounces of chips
sourcing
procedure
- Season with salt and pepper and sear 4 oz of marinated lamb until an internal temperature of medium rare is achieved
- Slice pre toasted baguette in half lengthwise and toast in oven for 2-3 minutes or until inside of bread starts to brown slightly
- Pull baguette out of oven and put 1 oz of labneh yogurt on top half of bread
- Put 2 TBSP of salsa moruno on bottom half and then place lamb meat over top
- Top with mitacrema and then pickled shallots
- Place top half over the lamb and cut the sandwich in half on a bias
- Serve with chips
critical control points
- Baguette should be pre-toasted before toasting to order. See baked baguette recipe
PACKAGING
Plateware