World's Best French Dip

The original french dip was created in 1918 at Philippes in LA. From what I have heard, their lamb french dip is the best. In honor of Philippes I made my very own lamb french dip with my left over rotisserie lag of lamb. It is to DIE FOR! Much better than the beef version.

Left over medium rare leg of lamb sliced thinly
1 cup of strong beef stock (I use the beef base from costco)
2 cloves of garlic thinly sliced
1 sprig of rosemary
1 tablespoon of olive oil
1 loaf of french bread or 4 sub rolls

Heat the oil in a small sauce pan. Add garlic and rosemary and lightly toast for about 60 seconds. Add beef stock and simmer for a few minutes. Meanwhile thinly slice the lamb and butter the bread. Toast bread under the broiler or in a cast iron pan on the stove top. Spread some good Dijon mustard on one side of the bread and top with a slice of provolone. (You may want to put it back under the broiler to melt the cheese. Dunk the lamb into the au jus to flavor the broth and heat the lamb through (be careful not to "cook" the lamb and make it tough. Put the lamb on the sandwich and spoon some au jus down over the meat. You may dunk the whole sandwich as is tradition or serve it along with the au jus.