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 might be a good recipe to expand your main course collection. This dairy free recipe serves 8. One portion of this dish contains approximately 25g of protein, 75g of fat, and a total of 810 calories. It can be enjoyed any time, but it is especially good for The Fourth Of July. If you have thyme, lemon juice, mayonnaise, and a few other ingredients on hand, you can make it. To use up the fresh rosemary you could follow this main course with the Vanilla Yogurt with Grape and Blueberry Compote with Honey and Fresh Rosemary: An Easy Breakfast or Dessert as a dessert. From preparation to the plate, this recipe takes around 45 minutes.
Instructions
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.
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 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.
Brush bread with some of the olive oil and grill, cut side down for until lightly golden brown, about 1 minute.
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.
Combine all ingredients in a food processor and process until smooth. Season with salt and pepper to taste.