Cemita-style Lamb Sandwich

Total Time: 1 hr 40 mins Preparation Time: 1 hr 30 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 tablespoons lime juice
• 1 chipotle chile in adobo, finely chopped
• 1 teaspoon adobo sauce
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 lamb tenderloin (about 1 lb/450 g)
• 1 avocado
• 2 tablespoons chopped fresh cilantro
• 4 round challah buns or 4 sesame hamburger buns
• 8 boston lettuce leaves
• 2 small tomatoes, thinly sliced
• 1/2 cup thinly sliced red onion

Recipe

• 1 in bowl, combine half of the lime juice, the chipotle pepper, adobo sauce, oregano, cumin, coriander, salt and pepper. add lamb, turning to coat. cover and refrigerate for 1 hour. (make-ahead: refrigerate for up to 24 hours.)
• 2 peel, pit and chop avocado. in bowl, mash avocado with fork; mix in cilantro and remaining lime juice. set aside.
• 3 weave lamb slices onto 4 metal or soaked wooden skewers. place on greased grill over medium-high heat; close lid and grill, turning occasionally, until juices run clear when lamb is pierced and just a hint of pink remains inside, 8 to 10 minutes. remove from skewers.
• 4 layer bottom half of each bun with lettuce, tomatoes, lamb and onion. spread avocado mixture on cut side of top of each bun; sandwich layers with tops.