Miracle Max’s famous MLT (mutton lettuce and tomato sandwich) comes to life in this grilled lamb sandwich with lettuce, garlicky feta and yogurt sauce, and a sweet and tangy cherry tomato jam.
The Princess Bride: A Feast for True Love
Journey to the country of Florin for a feast filled with adventure, intrigue, and most of all – true love. Buttercup and Westley’s love was just the beginning of their story – a story filled with marauding pirates, villainous princes, and the greatest sword fight in history. From Inigo Montoya’s hard-won revenge and Vizzini’s loss at the battle of wits, to Miracle Max’s delicious cure, Buttercup and Westley face many challenges along the way. Indulge in an epic feast that begins on a rustic farm, travels across seas and swamps, introduces us to a host of unforgettable characters, and ends with the greatest kiss of all time.
Miracle Max’s Famous MLT
All is nearly lost after Westley’s capture by Prince Humperdinck – Buttercup is still set to marry the Prince and Westley has seemingly been killed in the Pit of Despair. It is through Inigo Montoya’s determination that he and Fezzik find Westley’s body and take him to Miracle Max for a cure. Luckily for them, Westley is only nearly dead, which allows Miracle Max and his wife to conjure up a miracle coated in chocolate. Max takes some convincing, however, and weighs their cause of true love against his beloved MLT sandwich. In the end, it is his desire for revenge against Prince Humperdinck that convinces Max to take up the cause and perform the miracle.
"Sonny, true love is the greatest thing in the world, except for a nice MLT. A mutton, lettuce, and tomato sandwich when the mutton is nice and lean and the tomato is ripe. They're so perky. I love that."
- The Princess Bride (1987 film)
Miracle Max may enjoy lean mutton in his MLT sandwich, but we much prefer a tender, grilled leg of lamb. A whole leg of lamb is butterflied and marinaded with garlic and herbs before grilling over a hot flame. Thinly sliced, the lamb is layered with fresh lettuce and a sweet and tangy cherry tomato jam. A garlicky yogurt and feta spread adds a rich creaminess to this fresh, grilled sandwich. We are certain that Miracle Max would enjoy this grilled lamb, lettuce, and tomato sandwich just as much as his beloved MLT.
MORE PRINCESS BRIDE Recipes
- Farmer’s Carrot and Goat Cheese Tart with Honey and Dill
- The Dread Pirate Roberts’ Fisherman’s Pie
- Honey Chorizo Baked Manchego Cheese
- Orange Pomegranate Campari Spritz “Iocane Powder Coctail”
- Spicy Smashed Potatoes with Blistered Peppers
Ingredients
Leg of lamb: You will need a butterflied, boneless leg of lamb for this recipe. While it is relatively easy to find a boneless leg of lamb, you will need to either butterfly it yourself or have your butcher do it for you. Butterflying the lamb to create an even thickness will ensure that the meat cooks evenly throughout.
Cherry tomatoes: This ‘MLT’ sandwich gets a boost of flavour by making a sweet and tangy tomato jam to stand in for the traditional tomato slices. Cherry tomatoes make a great, quick jam that is delicious on sandwiches or in other applications such as a topping for grilled meat or eggs.
Anchovy paste: The anchovy paste in the marinade adds saltiness as well as a rich umami flavour. I enjoy the complexity that it brings to the flavour of the lamb. However, it is optional, and the marinade will still taste delicious without it.
How to Make Grilled Lamb, Lettuce, and cherry Tomato Jam Sandwich
Prep the lamb
Unroll the lamb and, using a sharp knife, slice horizontally partway through the thick parts and open the meat out like a book. Trim any excess fat and remove any silver skin. Silver skin is connective tissue that looks shiny and won’t tenderize with cooking. Once the lamb is prepped, place in a large ziploc bag or container.
Marinate the lamb
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, anchovy paste, minced garlic, chopped fresh rosemary, kosher salt, and pepper. Pour the marinade over the lamb and seal the bag. Refrigerate the lamb for at least 2 hours or preferably overnight. Flip the lamb several times while marinating.
Make the tomato jam
Place a medium saucepan over medium high heat and add the olive oil. When the oil is hot, add the shallot and sauté for 3 to 4 minutes until softened. Add the garlic and red pepper flakes and sauté for another minute until fragrant. Add the cherry tomatoes, water, apple cider vinegar, brown sugar, kosher salt, pepper, and thyme sprig. Bring to a simmer and then turn the heat down to medium low heat.
Cook for 15 to 20 minutes until the tomatoes have burst and the mixture has reduced to a jammy consistency. You can use a wooden spoon or potato masher to gently crush the cherry tomatoes as they cook to speed up the process. Remove from the heat. The jam will thicken further as it cools and can be served warm or chilled.
Make the feta yogurt sauce
Grate or crumble the feta cheese until very fine. In a mixing bowl, combine the yogurt, mayonnaise, lemon juice, minced garlic, chopped fresh dill, kosher salt, and pepper. Whisk until smooth. Add the feta cheese and stir to combine. Chill until ready to serve.
Grill the lamb
Take the leg of lamb out of the fridge 30 to 60 minutes before you intend to grill it. Just before grilling, remove the lamb from the marinade, scraping off the excess. Heat a grill, or barbecue, until the temperature reaches between 450°F and 500°F. If possible, turn one side of the grill down to a low temperature.
Lightly grease the grill grate and place the lamb directly on the grill. Grill the lamb, flipping several times, until both sides have grill marks and are well browned, about 5 to 7 minutes. Move the lamb over to the cool side of the grill and continue to cook, turning occasionally, until it reaches an internal temperature between 130°F and 135°F. This should take another 10 to 15 minutes depending on the thickness of the lamb.
Remove the leg of lamb onto a serving platter and tent with foil. Allow to rest for 15 to 20 minutes. Meanwhile, toast the bread slices on the hot side of the grill just until lightly charred.
Serve the Grilled Lamb, Lettuce, and Cherry Tomato Jam Sandwich
Thinly slice the leg of lamb, making sure to cut against the grain. To build the sandwich, spread the bottom slice of each sandwich with a liberal amount of the feta yogurt mixture. Top with the lettuce and thin slices of lamb. Add a generous dollop of the cherry tomato jam and the top slice of bread. Enjoy!
