Best Lamb Sandwich Recipes

ROASTED LEG O' LAMB SANDWICH

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.

GRILLED LAMB KEBOB SANDWICH WITH PICKLED RED ONIONS AND CILANTRO MINT SAUCE

Steps:

• Pickled Red Onions: Place all ingredients in a small bowl and season with salt and pepper to taste. Let sit at room temperature for 1 hour.;
• Cilantro-Mint Yogurt Sauce: Place ginger, garlic and chile in a food processor and process until smooth. Add the onions, cilantro, mint, lime juice and cumin and process until coarsely chopped. Add the yogurt and process until smooth. Season with salt and pepper.
• Lamb Kebobs: Preheat grill. Heat olive oil in a medium skillet on the grill or sideburner. Add the onions and garlic and cook until soft. Add the spices and continue to cook for 2 minutes, let cool for 5 minutes. Place yogurt in a medium bowl and add the onion/spice mixture. Add the lamb cubes, cover and let marinate in the refrigerator for at least 8 hours.
• Remove the lamb from the marinade, and season with salt and pepper to taste. Thread 4 to 5 lamb cubes on each skewer and grill for 2 to 3 minutes on each side for medium doneness.
• Place 4 to 5 pieces of lamb in each pita, add some of the red onions and drizzle with the yogurt sauce.

ROASTED LEG OF LAMB SANDWICH

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.

GRILLED MEDITERRANEAN LAMB SANDWICH

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Mix lamb, shallot, mint, paprika, cumin, salt, coriander, cinnamon, black pepper, and adobo together gently in a bowl. Form lamb mixture into 8 cylinders approximately 1x3 inches in size, using about 3 tablespoons of mixture per cylinder.
• Reduce grill heat to medium; transfer lamb to grill and cook until no longer pink in the center and the juices run clear, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from grill.
• Mix yogurt, tahini, and lemon juice together in a bowl until sauce is uniform.
• Spread 1/4 of the yogurt sauce down the middle of each pita; top with lamb, tomato, feta cheese, and lettuce.

LEG OF LAMB OPEN-FACED SANDWICH WITH BLACK OLIVE SALTSA: ARNI PSITO

Steps:

• In a food processor, grind the olives, chile, single garlic clove, capers, 1 teaspoon black pepper, fresh oregano, and 1/2 cup olive oil together. Cover and set aside.
• Preheat oven to 500 degrees F.
• Make sure the lamb leg is cleaned well and any hard fat is trimmed off. Make 8 slits in the leg and stuff them with the rosemary sprigs and remaining sliced garlic. Rub the leg with the remaining olive oil, dry oregano, lemon, salt, and pepper. Roast for about 30 minutes. Lower heat to 375 degrees. Add water to the pan if needed. Cook until the internal temperature of the lamb is 120 to 135 degrees F, about 3 1/2 hours. Remove from the pan and let rest for 10 minutes. Skim the fat from the pan juices and pour into a bowl. Use for another time, this juice can be frozen. Slice the lamb as thinly as possible.
• Toast the pita bread and spread the goat cheese on the inside of the pita. Pile in about 4 to 5 slices of the lamb and top with the olive spread and arugula. Serve room temperature.

AUSSIE LAMB SANDWICH / SOUVLAKI

Steps:

• Place lamb strips, teriyaki sauce, garlic, Tabasco sauce, oil and pepper in a small bowl. Mix well and marinate 30 minutes or so.
• Cook lamb on hot BBQ plate turning occasionally until cooked as desired (about 5 minutes will do the trick).
• Place Lebanese bread on a plate and top with mesclun mix and capers.
• Put sour cream over top in three dollops and place capsicum strips to the side, followed by the cooked lamb strips over the middle.
• Roll up starting by folding in at the top and bottom a little followed by tightly rolling at the sides.
• Place under a sandwich press for 5 minutes or so to make the bread crispy. This is optional but tastes a lot better.
• Enjoy with an ice cold beer in the other hand!

LAMB FRANKIE (INDIAN STREET TYPE SANDWICH)

Steps:

• I am putting the assembly ingredients first so you can make sense of the directions following and what they are for :) The actual directions for assembly are at the end.
• Assembly.
• 8 rotis.
• 1/4 cup oil.
• 3 eggs, beaten.
• 1 recipe lamb masala.
• 1 recipe lime-cilantro onions.
• 3 tablespoons green chutney.
• 1/2 cup tamarind and date chutney.
• Heat a large griddle or heavy skillet over high heat. Place a roti on it and turn after about 30 seconds. Brush lightly with oil and turn again. Oil the second side. Pour about 1 1/2 tablespoons of the beaten eggs onto the roti and spread to cover surface. When the egg starts to firm, flip the roti to cook the egg into a light omelet-like coating on that side, about 30 seconds.
• Rotis:.
• Combine 2 cups of the flour, the sugar and salt into a large mixing bowl. Make a well in the flour and add the yogurt. Use your fingers to add the milk, 1/4 cup at a time just until you have a soft workable dough. set aside, covered, for 15 to 20 minutes.
• Divide the dough into 8 pieces and roll each into a ball. dust in flour and flatten into disks 2 1/2 to 3 inches in diameter. Roll out into thin 8-inch rounds.
• If freezing or refrigerating, layer between pieces of wax paper or parchment and seal tightly in plastic, then in aluminum foil.
• Lamb Masala.
• Cut lamb into 1-inch cubes, fat and silver skin trimmed if necessary.
• Puree the garlic and half of the ginger in a blender or mortar and pestle, using just enough water to bind, approx 2 tablespoons. Set aside in a bowl. Slice the rest of the ginger into thin matchsticks and set aside.
• Heat the oil in a large heavy saucepan over high heat. Add the onions and sauté until they caramelize, 10 to 12 minutes. Stir frequently so the onions do not burn at the edges. Reduce the heat to medium if the onions start to burn.
• Add the garlic-ginger purée and the lamb and continue to brown until the meat juices have almost dried up, 5 to 6 minutes. Add the coriander, cumin, cayenne pepper and turmeric and mix well. Mix in the sliced tomatoes, chiles, reserved ginger and salt. Reduce the heat to low, cover and cook until the meat is tender enough to cut with a fork, about 1 hour 15 minutes.
• Lime-cilantro onions.
• One hour before serving, combine the onion, cilantro, salt and lime juice to taste in a bowl and toss together. Cover with plastic and set aside.
• Assembly.
• Remove the roti to a plate, egg side down. Place 3 to 4 tablespoons of warm lamb masala in the center lengthwise. Add 2 to 3 tablespoons of lime-cilantro onions, 1 teaspoon of green chutney and 1 tablespoon of tamarind and date chutney. Fold the bottom end of the roti over about 1 1/2 inches and roll like a burrito. Repeat with the remaining rotis. Serve immediately.

LAMB SANDWICH

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.

LAMB SANDWICH

Steps:

• Preheat oven to 400 degrees F.
• Remove all visible fat from lamb.
• Combine seasoning (black pepper - salt) in a small cup or bowl.
• Rub lamb with oil then rub with the seasoning mixture.
• Place lamb in a baking dish and roast for 30-40 minutes or until done (med rare).
• Let lamb stand for 10 minutes before slicing.
• Make 4 sandwiches with thinly sliced lamb and the remaining ingredients (bread - spinach).

SHREDDED LAMB SANDWICH WITH DIJON-SAMBAL AIOLI AND SPICY POTATO CHIPS

Steps:

• In a large bowl, combine lamb with aioli and check for seasoning. Dress toasted bread with tomato and lettuce and top with lamb.;
• In a food processor, add yolks, sambal oelek and mustard. Slowly drizzle in oil to emulsify. Add juice and garlic. Season with salt and pepper. Will keep in the refrigerator for 2 weeks.
• Heat oil to 375 degrees in fryer. Fry chips until golden brown. Remove immediately and season before oil dries up. Serve fresh and warm.

LAMB SANDWICH

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!

LOIN OF LAMB SANDWICH WITH GARLIC AIOLI

Steps:

• In a pan over low heat, slowly simmer garlic in six ounces of olive oil until tender, to impart the taste of the garlic in the oil. This will take about one hour. Let cool, and remove garlic from the oil. In a small bowl, slowly whip the garlic infused oil and the egg yolk. Add salt and pepper to taste, set aside. This will create the aioli. Rub loin of lamb with garlic, thyme, salt and pepper and two ounces of oil and let the meat "marinate" for at least I hour, and most overnight. Once the rub has saturated the loin, grill loin in a heavy skillet on high heat to sear all sides. Make sure the loin is well browned on all sides. Transfer to a 350 degree oven for two to three minutes for medium rare, longer for more well done. Let the loin rest for three minutes before slicing it thinly and filling the Brioche bun. Top with one teaspoon of the aioli and wrap well for the picnic basket.

ROUND 3: ROASTED LAMB SANDWICH

Steps:

• For the pesto:
• Combine all ingredients in a food processor until the pesto reaches desired consistency.
• For the eggplant spread:
• Preheat oven to 425 degrees F.
• Cut eggplant in half lengthwise and brush each half with 1/2 teaspoon olive oil. Place cut side down on a nonstick baking sheet. Separate garlic cloves without peeling and wrap tightly in aluminum foil. Place eggplant and garlic in oven and cook until tender, approximately 25 minutes. Allow to cool. Unwrap garlic and peel. Scrape flesh from eggplant and discard skin. In a medium-sized bowl, combine garlic and eggplant. Add remaining oil, vinegar, salt and pepper, to taste and mix until well-blended.
• For assembly:
• Toast rolls and smear with eggplant spread. Layer with sliced lamb and onions. Top with buratta, mache and pesto. Garnish with mascarpone and mint.