Lamb Sandwich Recipes

Steps:

• Spread mayonnaise or butter on 1 slice of bread. Top with lamb, mint jelly, watercress, mint leaves, and lettuce; season with salt and pepper. Spread mayonnaise on remaining slice of bread and place on top of mint leaves to form a sandwich. Serve immediately.

Steps:

• Make the marinade by finely mincing the capers, oregano and garlic together. Add to a small bowl along with the yogurt, olive oil, lemon zest and some salt and pepper, stirring until well combined. Place the lamb in a large resealable bag and pour in the yogurt marinade. Mix it around so the lamb is completely coated all over. Squeeze out any air, reseal the bag and place in the refrigerator for at least 30 minutes, or up to overnight.
• Preheat the grill to medium-high heat.
• When the lamb is marinated, remove it from the bag and wipe off any excess with paper towels. Unfold the lamb, drizzle with a little olive oil and sprinkle well with salt and pepper on both sides; this will help form a nice crust. Grill for about 15 minutes, then flip once and cook for another 12 minutes on the second side until cooked through and you have some color on the lamb. When done, remove from the grill, tent with foil and let rest for 10 to 12 minutes before carving across the grain into thin slices.
• Take the baguette and split horizontally lengthwise so you have long halves. Place on the grill to warm the bread through and get slightly crisp, about 2 minutes per side.
• To assemble the sandwiches, smear the bread with Harissa Mayo, stack with slices of lamb and Quick Pickled Sweet Cucumbers. Place the top of the baguette on and slice the sandwich into quarters.
• Mix the mayonnaise, sour cream, harissa, vinegar and cumin together in a large bowl and stir with a whisk to combine. Taste for seasoning and add salt and pepper as desired. Refrigerate and serve smeared on lamb sandwiches.
• Add the cucumber slices and chile slices to a medium bowl and toss to combine.
• In a medium saucepan, add the vinegar, sugar, 1/2 water and salt. Heat gently, stirring, just until the sugar and salt dissolve. Pour over the cucumbers and chiles in the bowl. Set aside to marinate at least 15 minutes before serving.

Steps:

• Combine the canola oil, rosemary, thyme, garlic and some salt and pepper and rub all over the leg of lamb. Wrap and refrigerate overnight.
• Preheat the oven to 225 degrees F. Roast the lamb until the internal temperature has reached 135 degrees F (for medium-rare), 3 1/2 to 4 1/2 hours. Let rest 20 minutes. Toast the baguette. Slice the lamb and place on the baguette along with some Harissa, Saffron Aioli and Fennel Seed Slaw. Cut into 8 portions and serve.
• Preheat the oven to 375 degrees F. Roughly chop the peppers, tomatoes, carrots and celery. The garlic can be cut in half and added without peeling the cloves. Add the chopped vegetables, garlic, vegetable oil, parsley, thyme and salt to a large braising pan. Roast in the oven for 1 hour, stirring every 10 to 15 minutes. Add the tomato paste and 2 cups water. Continue cooking, stirring and adding 2 more cups water, until the vegetables are very tender, 2 more hours. Remove from the oven and pass through a food mill. The harissa may be divided into 1/2 cup dollops and frozen on a cookie sheet.
• Combine the garlic and salt in a food processor until they form a paste. Add the egg yolks, harissa, lemon juice and saffron tea and combine. Slowly add the canola oil, with the food processor running, until the oil has been emulsified.
• Combine the mayo, cabbage, onions, parsley, vinegar, fennel seeds and sugar. Season with salt.

Steps:

• Add the coriander, cumin, smoked paprika, cayenne pepper, cinnamon and 1 teaspoon of salt to a small mixing bowl. Whisk to combine. Add the spice mixture to the lamb stew meat and use tongs to coat the meat in the spices. Set aside.
• Heat an electric pressure cooker to the sauté setting and add 1 tablespoon of vegetable oil to the pot. Once the oil is shimmering, add the stew meat in batches, being sure not to overcrowd the pot. Brown the meat on all sides, about 4 minutes, then remove to a plate. Add an additional tablespoon of oil, if needed, before adding another batch of meat. Once all the meat has been browned and removed from the pot, add the red wine to deglaze, stirring and scraping the bottom to release any brown bits stuck to the base of the pot. Once the alcohol smell has burned off, 1 to 2 minutes, add the canned diced tomatoes and the browned meat. Stir to combine.
• Place the lid on the pressure cooker and seal. Set to high pressure according to the manufacturer's instructions. Once at high pressure cook for 15 minutes then allow the pressure cooker to naturally release for 10 minutes before manually venting the rest.
• While the lamb cooks, add the fresh chopped tomatoes, cucumber, onion, parsley, dill, lemon juice, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper to a medium bowl. Toss to combine and set aside until ready to assemble.
• To assemble, slice each pita in half and open to create a pocket. Slather each side of the pocket with hummus, then add in a few pieces of romaine lettuce, covering the hummus. Next add a few spoonfuls of the cucumber-onion mixture and top with a few pieces of cooked lamb. Continue the process with the remaining ingredients.

Steps:

• For the lamb: Preheat the oven to 250 degrees F.
• Begin by unfolding the de-boned leg of lamb and placing in a large dish. Pour the lemon juice all over both sides of the lamb; this will help tenderize it.
• To a roasting pan, add the carrots, celery and onions.
• Place the garlic in a food processor and process until well chopped. Remove just under half of the garlic (about 4 cloves worth) and set aside for garlic butter. Add the rosemary and thyme leaves to the food processor and chop up well. Add the olive oil, salt and pepper. Pour the marinade over both sides of the lamb and massage it into the meat. Tie the lamb into a nice even shape with kitchen twine, and then place on the roasting pan on top of the vegetables.
• Place in the oven and roast until desired point of doneness (internal temperature should reach 125 degrees F for medium-rare), 3 to 4 hours. When done, let rest for 12 to 15 minutes before carving into slices (against the grain) for sandwiches. Season the slices with salt before serving.
• To make the jus, place the roasting pan over medium-high heat. Add the reserved thyme and rosemary stems and stir. Pour in the white wine, scraping up the brown bits at the bottom of the pan, and bring to a quick boil. Stir in the chicken stock and simmer for a couple of minutes while the lamb rests. Strain the liquid into a saucepan and keep warm until serving.
• To make the garlic butter, place the reserved garlic in a small saute pan and set over medium heat. Add the butter and warm through. Cook the garlic until fragrant, 4 to 5 minutes, and keep warm until just before serving.
• Preheat the oven to 375 degrees F.
• Cut the sourdough loaf into 1-inch-thick slices and smear each slice of bread with the garlic butter. Place in the oven until toasted, about 10 minutes.
• To assemble the sandwiches, smear each slice of bread with a little Fresno Chili Mayo on both sides then layer with a good heaping of sliced roast lamb. Top with a scoop of Fennel Brussels Sprouts Slaw and place top slice of bread on to form a sandwich. To serve, dip the sandwich in the jus.
• Preheat the oven to 450 degrees F.
• Spread the garlic and peppers on a small roasting dish and drizzle with a little olive oil. Place in the oven and roast the chiles until the skin blisters, 7 to 8 minutes. Remove from the oven, place in a bowl and cover with plastic so the chiles sweat. Allow to sit for 5 minutes, and then carefully peel the skins off and remove the stems and seeds.
• In a blender, place the roasted chiles and garlic. Blend until smooth, and then add the egg yolks, lemon juice, sugar and some salt. With the blender running, slowly drizzle in the olive oil until the mixture emulsifies. Refrigerate the chile mayo until ready to use.
• Remove the core from the fennel bulb and finely slice with a sharp knife or a mandoline. Repeat the process for the red cabbage. Finely slice the onion and the Brussels sprouts. In a large bowl, combine the olive oil, vinegar, sugar and lemon juice. Whisk together and season with salt and pepper. Fold in the shredded fennel, chopped fennel fronds and shredded Brussels sprouts. Mix together well, and then cover and place in the refrigerator for 15 to 20 minutes before serving so the vegetables soften and absorb the vinaigrette. Stir well before serving.

Steps:

• In a large bowl, combine the ground lamb with the garlic and season with salt and pepper, to taste. Divide the lamb into 12 small balls and form them into patties. Cook the patties on a hot nonstick grill pan over medium heat for about 3 to 4 minutes per side. (The meat will release from the pan when ready.)
• Put the 3 lamb patties in the middle of each flatbread and top with 2 tablespoons crumbled feta and fresh mint. Enjoy!