In a bowl combine olives, shallots, thyme, lemon juice and 1 tablespoon olive oil. Set aside to marinate while you prepare sandwich. Preheat a stovetop or barbecue grill to medium-hot. Form 6 balls of dough, each about 1 1/2 inches in diameter. Oil dough and press into flat, thin circles; season them with salt and pepper. If necessary, pound lamb medallions 1/2-inch thick. Oil and season lamb. Grill dough and lamb, watching them carefully and turning and rotating as needed. Meanwhile, season mayonnaise with herbs, cumin, salt and pepper to taste. When bread is cooked through, build 2 triple-decker sandwiches with mayonnaise and beautiful medium-rare lamb medallions. Serve with the olive salad. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2132 broadcast 04-21-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-23-1997 Recipe by: Emeril Lagasse