Bistro-style American Lamb Sandwich - Cascade Creek

Ingredients

• 4 (4-ounce) American Lamb tenderloins, pounded to 1/4-inch thickness
• Kosher salt and ground black pepper, to taste
• 2 tbsp unsalted butter
• 1 tbsp extra-virgin olive oil
• 3 garlic cloves, sliced
• 2 sprigs fresh rosemary plus 1 teaspoon minced fresh rosemary
• 6 tbsp mayonnaise
• 3 tbsp Dijon-style mustard
• 2 medium-boiled large eggs, chopped
• 2 tbsp honey
• 1/2 tsp minced fresh mint
• 8 slices Tomato Parmesan focaccia bread (plain focaccia bread can be substituted)
• 4 leaves Bibb lettuce
• 2 Roma tomatoes, sliced, seasoned with extra-virgin olive oil, salt, and pepper
• 8 slices lamb bacon, cooked