Sauce
Sauce
¼ cup butter
¼ cup flour
2 cups milk
¼ cup Parmesan cheese
¼ cup Swiss cheese
1 egg, beaten at room temperature
salt and freshly ground black pepper
In a medium saucepan, melt the butter over medium heat. Whisk in the flour to make a thick roux. Whisking constantly, gradually add the milk. Cook slowly, whisking frequently for five to ten minutes to cook out any flavor of raw flour and to thicken. Whisk in the Parmesan and Swiss cheeses to form a smooth sauce. Remove from the heat and allow to cool slightly. Add the egg and whisk throughout. Do not add the egg while the sauce is still boiling or the egg will curdle.
Meat
2 T olive oil
2 cloves garlic, minced
3 lbs. ground lamb
8 fresh mint leaves minced
salt and freshly ground black pepper
4 large Halverson or Kaiser rolls
Meanwhile, heat the olive oil in a large skillet. Add the garlic and sauté for about 1 minute to infuse the garlic flavor throughout the oil. Add the lamb and cook over medium heat, breaking the chunks so that the meat is loose. When the meat is browned add the mint leaves, salt and pepper and mix well. Sauté for about two additional minutes.
Split the rolls and place them on a sheet pan, spoon the cooked lamb equally on each half of the rolls. Spoon the sauce liberally over the lamb, place under the broiler for about one or two minutes to put a golden crust on the sauce, serve immediately.
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