24 appetizer servings
Preparation time: 1-1/2 hours
Marinate time: 4 hours
Cook time: 1 hour and 15 minutes
1 Lamb top round (1 to 1-1/4 pounds)
1/2 cup prepared Balsamic Dressing
1 teaspoon Dijon-style mustard
1/2 teaspoon coarse ground pepper
24 medium Portobello mushrooms, stems removed
1/4 cup plus 2 tablespoons olive oil
1/4 cup Balsamic vinegar
1 large red onion, thinly sliced
48 thin roasted red bell pepper strips, 2 inches long
24 petite rolls, sliced
24 frill picks
Trim all visible fat off lamb. Place in a sealable bag. In bowl, blend dressing, mustard and pepper. Pour into bag; seal and rotate meat to coat. Refrigerate for 4 hours to marinate. Remove lamb from marinade and discard marinade. Place lamb on roasting rack in pan. Roast in 325 degrees F oven for 50 to 60 minutes or until desired degree of doneness. Remove from oven, cover and let stand for 10 minutes. Thinly slice, cover and refrigerate.
Place mushrooms on rimmed cookie sheet. In small bowl, whisk together 1/4 cup oil and vinegar. Brush all sides and centers of mushrooms with mixture. Bake in 375 degrees F oven for 15 minutes. Remove and cool.
In large skillet, heat remaining 2 tablespoons olive oil over medium-high heat. Add onion made into rings and saute for 6 to 8 minutes until lightly browned. Cool and set aside.
Place a mushroom on base of roll and top with two bell pepper strips, the sliced lamb and a few onion rings. Secure top of bun to sandwich with a frilly pick.