Slow Roasted Lamb Sandwich

19 Ratings
  • prep time 0 min
  • total time 0 min
  • serves 10
Slow Roasted Lamb Sandwich

A delicious sandwich with Sweet Onion Marmalade, Tomato, Rocket (arugula) and 3 Mustard Aioli! Recipe Courtesy of Steve Chabot of Stoney's Bread Co.

Fall, Lamb, Lunch, Main, North American


Ingredients

Marmalade

8 red onions thinly sliced

1 teaspoon chopped garlic

1 cup balsamic vinegar

½ cup brown sugar

1 cup red current jelly

Salt and pepper

Slow Roasted Lamb

1 leg of lamb

1 cup Dijon mustard

1 tablespoon finely chopped garlic

Rosemary

Salt and Pepper

3 Mustard Aioli

2 egg yokes

1 teaspoon Dijon mustard

1 teaspoon pommery

1 teaspoon hot mustard

½ teaspoon chopped garlic

1 teaspoon red wine vinegar

2 cups olive oil

Salt and pepper

Assembly

Tomato

Arugula

Directions

Marmalade

1. Saute onions until soft. Add remaining ingredients and simmer for approximately 1 hour until reduced by half. Salt and Pepper to taste.

Slow Roasted Lamb

1. Preheat oven to 350 degrees Fahrenheit.

2. Mix ingredients and spread over top of lamb. Place lamb on cooking sheet and cook for 1.5 hours.

3. Remove and cool.

3 Mustard Aioli

1. With the exception of olive oil, place all ingredients in a food processor. When mixing, add the olive oil slowly until aioli is thickened.

2. Refrigerate.

Assembly

1. Slice a fresh Panini and spread three mustard aioli on both sides.

2. Sauté approximately 6 ounces of sliced lamb with a ¼ cup of marmalade until hot.

3. Place lamb on Panini and top with sliced tomato and arugula.

See more: Fall, Lamb, Lunch, Main, North American

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