Best Grilled Lamb Sandwiches Recipes

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GRILLED LAMB SANDWICHES



Grilled Lamb Sandwiches image

Provided by Guy Fieri

Time 2h

Yield 4 to 8 servings

Number Of Ingredients 22

1/2 tablespoon capers
1 teaspoon fresh oregano leaves
4 cloves garlic
2 cups plain unsweetened yogurt
2 tablespoons extra-virgin olive oil, plus more for grilling
1/2 teaspoon lemon zest
Salt and freshly cracked black pepper
One 3 to 4-pound leg of lamb, butterflied
1 sourdough baguette (use 2 if serving 8)
Harissa Mayo, for serving, recipe follows
Quick Pickled Sweet Cucumbers, for serving, recipe follows
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons store-bought harissa paste
1/2 teaspoon red wine vinegar
1/4 teaspoon ground cumin
Salt and freshly cracked black pepper
1 hothouse cucumber, finely sliced
1 teaspoon kosher salt
1/2 Fresno chile, halved lengthwise, seeded if desired and finely sliced
3/4 cup sugar
1 cup white vinegar

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.

GRILLED LAMB SANDWICHES WITH APRICOT AND JALAPENO RELISH



Grilled Lamb Sandwiches with Apricot and Jalapeno Relish image

I love fruit with lamb, whether it is roasted grapes and figs in the fall, dried fruits in the winter or stone fruits in the spring and summer. The sweetness with the savory herbs is always a hit. My mom always served mint jelly with lamb when I was growing up. Adding fresh mint and honey into the mix is a throwback to those mint jelly days of my childhood. I encourage you to find a honey from your local area. Honey is a natural remedy for fighting hay fever or allergies. When you're out on a picnic, honey can help keep sensitivities at a minimum.

Provided by Food Network

Time 2h45m

Yield 6 to 8 sandwiches

Number Of Ingredients 26

2 pounds boneless leg of lamb
1 tablespoon sumac
Kosher salt and freshly ground black pepper
3 sprigs fresh rosemary
2 tablespoons balsamic vinegar
1/2 cup dried organic Turkish apricots (unsulphured)
1/4 cup local honey
1 cup fresh mint leaves
1 cup fresh parsley leaves
4 large cloves garlic, peeled
1/4 cup neutral oil, such as avocado, sunflower or walnut
2 medium jalapenos, sliced (seeds removed, unless you want spicier)
4 ounces walnuts
2 ounces fresh basil leaves
2 ounces fresh mint leaves
2 ounces fresh Italian parsley leaves (some stems okay)
2 ounces Parmesan
1 ounce garlic
1 cup extra-virgin olive oil, plus more for drizzling
1/2 cup walnut oil
1 tablespoon fresh lemon juice
1/2 tablespoon kosher salt
1/2 tablespoon freshly ground black pepper
Crusty sourdough baguette or favorite artisan bread, cut into even pieces
3 cups baby arugula
1/2 red onion, sliced thin

Steps:

  • Slice the lamb into 1/4-inch-thick slices and sprinkle with the sumac, salt and pepper. Place in a food storage bag or bowl and add a rosemary sprig and 1 tablespoon balsamic vinegar. Set aside.
  • Add the apricots, honey, mint, parsley, garlic, remaining tablespoon balsamic and leaves from the remaining 2 sprigs rosemary to a food processor. Turn on and stream in the oil. Add the jalapenos, a generous pinch of salt and fresh black pepper and pulse together until a relish texture is formed. Add 1/3 cup of the mix to the lamb for marinating. Seal and place in the refrigerator for at least 1 hour or up to a day ahead. Keep the remaining relish refrigerated until ready to use.
  • For the walnut and herb pesto: Add the walnuts, basil, mint, parsley, Parmesan, garlic, olive oil, walnut oil, lemon juice, salt and pepper to a food processor. Process until thoroughly combined. Adjust the seasoning and keep refrigerated until ready to use.
  • Remove the lamb from the marinade and let come to room temperature before cooking.
  • Preheat a charcoal or gas grill to high. Preheat the oven to 450 degrees F.
  • Add the marinated lamb slices to the grill and cook, 1 to 2 minutes on each side.
  • You can wait for the lamb to cool, then assemble the sandwiches, or you can make ahead of time, then refrigerate, and build the sandwiches when the lamb is cold.
  • Sliced the bread pieces in half horizontally and toast in the oven just until the cut sides are crispy, about 3 minutes.
  • Drizzle the lightly toasted bread with olive oil. Evenly spread the pesto and the reserved relish on the cut sides of the bread. Layer the lamb on the bottom piece of each sandwich. Top with some arugula and red onion. Lightly drizzle each with olive oil and sprinkle with a pinch of salt and pepper. Place the other half of the bread on top of each sandwich. Wrap each sandwich in waxed or parchment paper and pack for a picnic.

GRILLED LAMB SANDWICHES WITH GRILLED SPRING ONIONS WITH SAGE AIOLI AND SUNDRIED TOMATO TAPENADE



Grilled Lamb Sandwiches with Grilled Spring Onions with Sage Aioli and Sundried Tomato Tapenade image

Provided by Bobby Flay

Yield 8 servings

Number Of Ingredients 21

1 (3 pound) butterflied boned leg of lamb
6 cloves garlic, finely sliced
2 tablespoons finely chopped fresh thyme
1 tablespoon finely chopped fresh rosemary
1/2 cup olive oil
2 bunches spring onions, trimmed
2 French bread baguettes, each cut crosswise into five 4-inch pieces
Salt and freshly ground black pepper
6 cloves garlic
3 tablespoons extra virgin olive oil
6 sage leaves
2 cups mayonnaise
1 tablespoon fresh lemon juice
3 ounces oil packed sun-dried tomatoes, coarsely chopped
1 tablespoon capers, drained
5 ounces pitted Nicoise olives
1 clove garlic, finely chopped
1 teaspoon lemon zest
1 teaspoon fresh lemon juice
3 tablespoons extra virgin olive oil
Salt and freshly ground pepper

Steps:

  • Using a sharp knife, cut 1/2-inch slits all over lamb. Insert garlic slices into slits. Brush the lamb with 1/4 cup of the olive oil and sprinkle with herbs. Place in a baking dish, cover and let marinate in the refrigerator overnight.
  • Preheat grill. Brush green onions with some of the remaining oil and and season with salt and pepper to taste. Grill for 2 to 3 minutes on each side until almost cooked through. Remove to a plate.
  • Remove lamb from marinade and season with salt and pepper to taste. Grill the lamb until the thickest part registers 135 degrees F. for medium rare, turning occasionally, about 30 minutes. Transfer to a platter and tent with foil. Let stand 10 minutes.
  • Brush bread with some of the olive oil and grill, cut side down for until lightly golden brown, about 1 minute.
  • Chop onions. Cut lamb diagonally into thin slices. Serves with green onions, aioli and tapenade.
  • Sage Aioli: Puree garlic, oil and sage in a food processor until smooth. Add the mayonnaise and lemon juice and process until combined. Season with salt and pepper to taste.
  • Sun-dried Tomato-Black Olive Tapanade: Combine all ingredients in a food processor and process until smooth. Season with salt and pepper to taste.

GRILLED LAMB SANDWICHES WITH GRILLED GREEN ONIONS



Grilled Lamb Sandwiches with Grilled Green Onions image

Categories     Sandwich     Lamb     Onion     Summer     Grill/Barbecue     Bon Appétit

Yield Serves 10

Number Of Ingredients 11

1 4 1/2-pound butterflied boned leg of lamb, trimmed of excess fat
6 garlic cloves, thinly sliced
2 tablespoons minced fresh thyme
1 tablespoon dried savory
1 tablespoon minced fresh rosemary
5 bunches green onions, trimmed
1/4 cup plus 3 tablespoons extra-virgin olive oil
2 French-bread baguettes, each cut crosswise into five 4- to 4 1/2-inch pieces
Aioli
Red Bell Pepper Sauce
1 1/2 cups purchased tapenade

Steps:

  • Using sharp knife, cut 1/2-inch slits all over lamb. Insert garlic slices into slits. Sprinkle lamb with salt and pepper, then herbs, pressing herbs to adhere. (Can be prepared 1 day ahead. Cover and chill.)
  • Prepare barbecue (medium-high heat). Place green onions in large roasting pan. Drizzle 1/4 cup oil over onions; toss to coat. Sprinkle with salt and pepper. Cut baguette pieces horizontally in half. Brush cut sides of bread with remaining 3 tablespoons oil.
  • Grill lamb until meat thermometer inserted into thickest part registers 135°F. for medium-rare, turning occasionally, about 30 minutes. Transfer to platter and tent with foil. Let stand 10 minutes. Working in batches, arrange green onions in single layer on grill. Grill until beginning to brown, about 4 minutes per side. Transfer to cutting board. Grill baguettes, cut side down, until golden brown, about 2 minutes.
  • Chop onions. Place in bowl. Cut lamb diagonally into thin slices. Serve with green onions, baguette pieces, Aioli, Red Bell Pepper Sauce and tapenade.

GRILLED LAMB SANDWICHES WITH RED PEPPER MAYO AND GRILLED GREEN ONIONS



GRILLED LAMB SANDWICHES WITH RED PEPPER MAYO AND GRILLED GREEN ONIONS image

Categories     Sandwich     Lamb     Picnic     Kid-Friendly     Backyard BBQ     Dinner     Lunch     Grill/Barbecue

Yield 8-10

Number Of Ingredients 13

5 cloves of garlic, finely minced
3 Tbsp fresh rosemary, finely minced
2 Tbsp evoo
1 tsp salt
1 tsp pepper
4 lbs boneless, butterflied leg of lamb
1/4 jarred roasted red peppers, chopped
2 garlic cloves, chopped
1/3 C mayo
1/4 tsp salt
1/4 tsp pepper
12 green onions
Rolls

Steps:

  • Combine the garlic through pepper in a small bowl. Rub vigorously over lamb. Roll meat back into a ball and wrap in plastic wrap, or just put it in a large gallon ziplock bag. Marinate for about 4 hours. ` We recommend using a charcoal grill with 1 mesquite chunk for added flavor. Prepare fire, and once coals are ashen, put the meat on the grill. Of course you can cook it on a gas grill, it just won't have that nice smoke flavor added. Cook 10-12 minutes on a side, over direct heat. Meanwhile, prepare red pepper mayo. In a small food processor, combine roasted red peppers, garlic, mayo, salt and pepper. Mix until thoroughly combined. During the last few minutes of grilling the lamb, add the green onions to the grill. Cook for a minute on each side. Watch closely as they could burn quickly! After removing lamb from the grill, let it rest 5-1 minutes. The meat will hold in its juices if you let it sit, as opposed to cutting it immediately and the juices will run all over your cutting board, leaving, you with dry meat. Not what you want! After the resting period, thinly slice the lamb. Put your sandwiches together on a nice roll, topped with lamb, mayo and grilled onions.

GRILLED LAMB SANDWICHES



Grilled Lamb Sandwiches image

Number Of Ingredients 12

1 pound , thinly sliced (1/4-inch) boneless lamb steaks or chops
1 clove garlic (large), finely chopped
1/2 teaspoon salt
1 teaspoon fresh lime juice
2 teaspoons olive oil
Freshly ground pepper, to taste
8 green onions
4 oval Mexican sandwich rolls (bolillos) or other sandwich kaiser rolls, split lengthwise
3 to 4 tablespoons mayonnaise
1 large avocado (Hass variety preferred), thinly sliced
shredded lettuce such as romaine or iceberg
salsa of choice, purchased or homemade

Steps:

  • 1. Prepare an outdoor grill or preheat a stovetop grill pan. Trim excess fat from the lamb. Mash the garlic, salt, lime juice and oil together and rub all over the meat. Sprinkle with pepper. 2. When it is hot, put the meat and the onions on the greased grill. Cook the meat until brown on the outside and barely pink inside, about 4 minutes total. Transfer to a cutting board. 3. Add the onions to the grill, and cook, turning once or twice, until tender, about 8 minutes total. Transfer to a plate. Chop the lamb into bite-size pieces. 4. To assemble, spread mayonnaise on all the roll halves. Layer the bottom half of each roll with a portion of the meat, 2 green onions, 1/4 of the sliced avocado, and shredded lettuce. Put on the roll tops and serve with salsa to be added at the table. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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