YIELD: 24 servings 1 lamb top round (1 to 11/4 lbs.) 1/2 cup prepared balsamic dressing 1 tsp. Dijon-style mustard 1/2 tsp. coarse ground pepper 24 medium Portobello mushrooms, stems removed 1/4 cup, 2 Tbsps. olive oil, divided 1/4 cup balsamic vinegar 1 large red onion, sliced in thin rings 24 rolls petite-size, sliced 48 strips roasted red bell pepper, 2" long FOR THE LAMB: Trim off all visible fat from lamb. In a bowl, blend dressing, mustard and pepper. Pour over meat and marinate in ...
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