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Marinated Lamb Sandwich

3/4 inch thick slices of a thick country loaf of bread (i used an olive oil & rosemary loaf)
roasted red peppers, julienned
grilled onions, (simply toss onion slices with salt, pepper and oil then grill until softened)
micro greens
rosemary and garlic marinated lamb, sliced against the grain as thinly as possible, (recipe follows)
herbalicious spicy lime vinaigrette

Toast or grill the bread. Brush a thin layer of the herbalicious spicy lime vinaigrette onto two slices of bread. Add a layer of lamb onto one of the vinaigrette-brushed slices of bread. Next add thin layers of roasted red peppers, grilled onions, and micro greens. Finish off the sandwich with the other slice of toast, vinaigrette side down. Slice in half with a serrated knife. Repeat all steps to make more sandwiches! :-P Enjoy!

Recipe by Amanda Simpson
http://www.whatwereeating.com/

From post: Rosemary and Garlic Marinated Grilled Lamb Sandwich
http://www.whatwereeating.com/recipes/rosemary-and-garlic-marinated-grilled-lamb-sandwich/

Rosemary and Garlic Marinated Butterflied Leg of Lamb

4 cloves garlic, thinly sliced
4 sprigs fresh rosemary, bruised to release the oils
juice and zest from one lemon
1/2 cup olive oil
1 (about 3 1/2 lbs) boneless leg of lamb, butterflied but not tied
kosher salt and fresh cracked black pepper

Add the first 4 ingredients into a large ziplock bag or bowl and stir to combine. Add the lamb to the marinade and seal or cover. Allow the lamb to marinate for at least one hour and up to 24 hours. Allow the lamb to come to room temperature before grilling.

Remove the lamb from the marinade and discard all of the garlic slices and rosemary. Season both sides of the lamb very liberally with kosher salt and fresh cracked black pepper.

Grill over medium-high, fat-side down first for about 15-20 minutes, then flip and grill for another 15-20 minutes for medium rare. (The cook time maybe adjusted for other degrees of doneness) Beware of seriously flare ups that may arise from the fat-side down direct flame grilling. You may need to move the meat to a portion of the grill that is not directly over the flames to prevent serious charring. Remove the meat from the grill and cover loosely with aluminum foil. Allow the lamb to rest for at least ten minutes before slicing. Enjoy!

Recipe by Amanda Simpson
http://www.whatwereeating.com/

From post: Rosemary and Garlic Marinated Grilled Lamb Sandwich
http://www.whatwereeating.com/recipes/rosemary-and-garlic-marinated-grilled-lamb-sandwich/