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Lamb and Blue Cheese French Dip

  • ACTIVE: 40 MIN

Cole's • Los Angeles

Cole's is the self-proclaimed originator of the French Dip, a hot sandwich typically made with generous amounts of roast beef on a French roll and served au jus. Jason Gancedo serves his sandwich with a superhot, house-cured Atomic Pickle Spear.

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  1. 2 garlic cloves
  2. 1 teaspoon fresh rosemary
  3. 1 teaspoon thyme leaves
  4. Kosher salt and freshly ground pepper
  5. 2 pounds lamb shoulder, cut into 3-inch chunks
  6. 1 tablespoon vegetable oil
  7. 2 cups beef stock or low-sodium broth
  8. 1/2 teaspoon Worcestershire sauce
  9. 1/4 teaspoon dark brown sugar
  10. 4 French rolls, split and lightly toasted
  11. Dijon mustard (optional)
  12. 2 ounces Maytag blue cheese, crumbled
  1. Preheat the oven to 250°. In a mini food processor, chop the garlic. Add the rosemary, thyme, 2 teaspoons of kosher salt and a pinch of pepper and process until the herbs are finely chopped. Rub the lamb all over with the herb salt.
  2. In an enameled cast-iron casserole, heat the oil. Add the lamb and cook over high heat until lightly browned all over, about 8 minutes. Add the stock and bring to a boil. Cover and braise in the oven for about 2 1/2 hours, until the lamb is very tender. Transfer the lamb to a bowl and let rest for 5 minutes. Strain the cooking liquid and skim off the fat. Season the jus with the Worcestershire sauce, brown sugar and salt and pepper; keep warm.
  3. Shred the lamb, discarding any large pieces of fat. Spread the rolls with mustard and top with the lamb and blue cheese. Serve the jus alongside.