Lamb and Tapenade Sandwiches

Name: Lamb and Tapenade Sandwiches
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Global
Ingredients: 1 fillet minced anchovy fillet; 2 or three handfuls arugula; 6 servings Freshly ground black pepper, to taste; 1 Tbsp salted capers, rinsed and dried; 2 Tbsps extra virgin olive oil; 1 Tbsp minced fresh basil; 3 garlic cloves, minced; 454 grams country-style French or Italian bread, such as Pugliese; 6 servings Kosher salt; 680 grams rare roasted leg of lamb, thinly sliced; 2 teaspoons minced lemon zest; 177 milliliters mayonnaise; 227 grams mixed olives, pitted and minced; 1 Tbsp minced fresh Italian parsley

You can never have too many main course recipes, so give Lamb and Tapenade Sandwiches a try. This recipe serves 6. One serving contains 804 calories, 22g of protein, and 61g of fat. It is a good option if you're following a dairy free diet. A mixture of extra virgin olive oil, bread, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 1 hour and 15 minutes.

Instructions

In a small bowl, mix together the tapenade and mayonnaise. Set it aside.

Ingredients you will need

Mayonnaise

Tapenade

Equipment you will use

Bowl

Cut the loaf of bread in 1/2 lengthwise and spread tapenade mayonnaise over the cut sides of both pieces. Arrange the sliced lamb on the bottom piece of the bread and season it with salt and pepper. Scatter the arugula over the lamb, and set the top half of the bread on top of the lamb and press down gently.

Ingredients you will need

Salt And Pepper

Mayonnaise

Spread

Arugula

Bread

Lamb

Cut crosswise into individual servings and either serve immediately or refrigerate, tightly wrapped in wax paper, until ready to serve.

Equipment you will use

Wax Paper

To Drink: A Russian River Valley pinot noir, such as Moshin or Gary Farrell Allen Vineyard, is the best choice.

Ingredients you will need

Pinot Noir

Drink

In a small bowl, toss together the olives and garlic.

Ingredients you will need

Garlic

Olives

Equipment you will use

Bowl

Add the parsley, basil, anchovy, capers, and lemon zest, mix together, season generously with black pepper, thin with olive oil, and set aside for 30 minutes before serving. The tapenade will keep in the refrigerator for a day or two, after which time its flavors will deteriorate.

Ingredients you will need

Black Pepper

Lemon Zest

Olive Oil

Tapenade

Anchovies

Parsley

Capers

Basil

You can make this tapenade using almost any olive, including the mixed olives sold at the olive bars common in upscale markets these days. If you select the olives yourself, try a mix of kalamatas, picholines, cracked green, and California black. Salted capers are available in good delis and markets.

Ingredients you will need

Tapenade

Capers

Olives