Smoked Lamb Sandwich Recipes

Steps:

• To make marinade for lamb in a food processor chop rosemary, basil and garlic together to form a paste. Pour oil through food tube. Spread marinade over lamb and then sprinkle with salt and pepper. Cover and refrigerate 6-8 hours (or overnight).
• To make mayonnaise: In a food processor combine basil, yolks and lemon juice and process until smooth (1 minute) and then slowly add oil through food tube. Season with salt and pepper. Transfer to a bowl and add nuts. Refrigerate until serving (can be made one day ahead).
• To make mustard: In a medium bowl or jar whisk together oil, mustard, rosemary, vinegar and white pepper until thick. Refrigerate until serving (can be prepared one day ahead), but serve at room temperature.
• Prepare barbeque with wood chunks. Cover and heat to 160-degrees F. Place lamb on rack, cover and smoke for 45-60 minutes, covered or until meat therometer reads 140-degrees F for medium rare. Remove lamb from gril and let rest 15 minutes before slicing.
• To make sandwiches: brush both sides of bread slices with oil and sprinkle with salt and pepper. Grill until golden brown on both sides. Transfer to platter. Spread one side of each slice of bread with mayonnaise and top with watercress. Cut lamb across the grain into thin slices and place on top of watercress. Drizzle each sandwich with mustard. Serve.

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.