Roasted Leg o' Lamb Sandwich

Name: Roasted Leg o' Lamb Sandwich
Prep time: 5 h 15 min
Cook time: 5 h 15 min
Total time: 5 h 15 min
Yield: 8
Cuisine: Global
Ingredients: 3 Tbsps apple cider vinegar; 1 pint Brussels sprouts, stalk end trimmed; 3 carrots, roughly chopped; 3 stalks celery, roughly chopped; 355 milliliters chicken stock; 3 red Fresno chiles; 3 egg yolks; 2 Tbsps chopped fennel fronds; 1 medium fennel bulb; 4 sprigs fresh rosemary, leaves removed and stems reserved; 2 sprigs fresh thyme, leaves removed and stems reserved; 3 cloves garlic; 10 cloves garlic, peeled; 1 Juice of lemon; 1 Tbsp kosher salt; 8 servings Kosher salt; 8 servings Kosher salt and freshly ground black pepper; 1 kilograms boneless leg of lamb; 1 Tbsp fresh lemon juice; 118 milliliters extra-virgin olive oil; 355 milliliters olive oil, plus extra for roasting chiles; 3 Tbsps extra-virgin olive oil; 1 onion, roughly chopped; 2 teaspoons freshly cracked black pepper; 0 heads red cabbage; 2 loaves sourdough bread; 1 teaspoons sugar; 2 teaspoons sugar; 0 sweet onion (Maui or Vidalia); 1 sticks unsalted butter

Roasted Leg o' Lamb Sandwich might be just the main course you are searching for. This recipe serves 8. This recipe covers 48% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 42g of protein, 38g of fat, and a total of 867 calories. If you have thyme, brussels sprouts, lemon juice, and a few other ingredients on hand, you can make it. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing

Instructions

For the lamb: Preheat the oven to 250 degrees F.

Ingredients you will need

Lamb

Equipment you will use

Oven

Begin by unfolding the de-boned leg of lamb and placing in a large dish.

Ingredients you will need

Leg Of Lamb

Pour the lemon juice all over both sides of the lamb; this will help tenderize it.

Ingredients you will need

Lemon Juice

Lamb

To a roasting pan, add the carrots, celery and onions.

Ingredients you will need

Carrot

Celery

Onion

Equipment you will use

Roasting Pan

Place the garlic in a food processor and process until well chopped.

Ingredients you will need

Garlic

Equipment you will use

Food Processor

Remove just under half of the garlic (about 4 cloves worth) and set aside for garlic butter.

Ingredients you will need

Garlic Butter

Clove

Garlic

Add the rosemary and thyme leaves to the food processor and chop up well.

Ingredients you will need

Thyme

Rosemary

Equipment you will use

Food Processor

Add the olive oil, salt and pepper.

Ingredients you will need

Salt And Pepper

Olive Oil

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.

Ingredients you will need

Vegetable

Marinade

Lamb

Meat

Equipment you will use

Kitchen Twine

Roasting Pan

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.

Ingredients you will need

Grains

Salt

Equipment you will use

Oven

To make the jus, place the roasting pan over medium-high heat.

Equipment you will use

Roasting Pan

Add the reserved thyme and rosemary stems and stir.

Ingredients you will need

Rosemary

Thyme

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.

Ingredients you will need

Chicken Stock

White Wine

Lamb

Equipment you will use

Sauce Pan

Frying Pan

To make the garlic butter, place the reserved garlic in a small saute pan and set over medium heat.

Ingredients you will need

Garlic Butter

Garlic

Equipment you will use

Frying Pan

Add the butter and warm through. Cook the garlic until fragrant, 4 to 5 minutes, and keep warm until just before serving.

Ingredients you will need

Butter

Garlic

Preheat the oven to 375 degrees F.

Equipment you will use

Oven

Cut the sourdough loaf into 1-inch-thick slices and smear each slice of bread with the garlic butter.

Ingredients you will need

Sourdough Bread

Garlic Butter

Bread

Place in the oven until toasted, about 10 minutes.

Equipment you will use

Oven

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.

Ingredients you will need

Brussels Sprouts

Fennel

Bread

Chili Pepper

Lamb

Mayonnaise

Dip

Preheat the oven to 450 degrees F.

Equipment you will use

Oven

Spread the garlic and peppers on a small roasting dish and drizzle with a little olive oil.

Ingredients you will need

Olive Oil

Peppers

Garlic

Spread

Place in the oven and roast the chiles until the skin blisters, 7 to 8 minutes.

Ingredients you will need

Chili Pepper

Equipment you will use

Oven

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.

Ingredients you will need

Chili Pepper

Seeds

Equipment you will use

Bowl

Oven

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.

Ingredients you will need

Lemon Juice

Egg Yolk

Olive Oil

Chili Pepper

Garlic

Sugar

Mayonnaise

Salt

Equipment you will use

Blender

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.

Ingredients you will need

Brussels Sprouts

Fennel Bulb

Lemon Juice

Red Cabbage

Olive Oil

Vinegar

Onion

Sugar

Equipment you will use

Mandoline

Knife

Bowl

Whisk together and season with salt and pepper. Fold in the shredded fennel, chopped fennel fronds and shredded Brussels sprouts.

Ingredients you will need

Brussels Sprouts

Salt And Pepper

Fennel

Equipment you will use

Whisk

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.

Ingredients you will need

Vinaigrette