The next best thing

I was talking to Thatboy about how disappointed I was that I couldn't think up a DMB song to cook to in this quarter's Eat to the Beat. I just feel like DMB is so "us," which is stupid since I was into DMB faaaaaaaarrr before I every met Thatboy. Growing up in Pennsylvania put us in the know far before the band became well known on the West Coast.

Thatboy wasn't very sympathetic to my plight, complaining that I should choose a song from his favorite band, Weezer. When I pointed out that their songs don't really lend themselves to food either, he blurted out:

Somebody's Heine'
Is crowdin' my icebox
Somebody's cold one
Is givin' me chills
- Say it Ain't So

And then we got into an ugly debate about whether Heine referred to someone's bottom sitting on the ice box, or whether it referred to Heinekin. And it ended up with him complaining that we don't have a grill so we can't make beer can chicken. I told him to find me a song and I would make a meal from it. With delight he pulled out his collection and I was treated to a Weezer marathon. We came dangerously close to having Pork and Beans.

And this is where things are going to get a little dicey. I may even lose a close friend. You see, the song I ended up using came from the Weezer album Maladroit. If you don't know my friend the monkey's thoughts on Maladroit, you should check this out. She doesn't mince words or hide her true feelings about this album. So by making this dish, I fear that I will forever be written off as "that girl who has no musical taste."

But in my defense, the lyrics of this song are PERFECT for someone who has leftover lamb in the fridge. Really, how often to you have leftover lamb in the fridge? And from there it just came together so easily.

Cheese smells so good
On a burnt piece of lamb
-Dope Nose

Well, I didn't burn the lamb, but I thought a lamb and cheese sandwich would be phenomenal. Like a cheese-steak sandwich, but with lamb! And I have this shepherd's cheese Thatboy and I are in love with, which seemed only right since it comes from the same animal...

And then, because I grew up with a lot of Middle Eastern and Mediterranean food I instantly decided we needed a yogurt sauce with it. But something with some kick!

I LOVED this sandwich, especially with the yogurt sauce which I may or may not have scooped up with my fingers. Thatboy wasn't as impressed, and tonight he's going to make his own lamb sandwich - I can't wait to see what he comes up with.....although he just asked if the rolls were precut, so I think I need to go supervise in the kitchen!

Dope Nose Sandwich

• 2 sandwich rolls
• 6-8 slices of cooked lamb
• 6 slices of shepherd's cheese
• 1/2 cup iceberg lettuce, shredded
• 1/4 cup plain nonfat yogurt
• 1 garlic clove, minced
• juice of 1/2 lemon
• 1/4 tsp cayenne pepper
• 1/4 tsp salt
  

1. Toast sandwich rolls. Preheat oven to 200. Place 3-4 slices of lamb on top of bottom buns.
2. Layer 3 slices of cheese on top of lamb. Cook for 10 minutes, or until cheese is melted.
3. While sandwich cooks, combine yogurt, garlic, lemon juice, cayenne pepper, and salt.
4. When sandwich is removed from oven, pour yogurt sauce over cheese and lamb. Add shredded lettuce.