For a sunny sunday afternoon lunch we’re eating sandwiches made with rosemary and garlic marinated grilled leg of lamb, roasted red peppers, grilled onions, micro greens, and herbalicious spicy lime vinaigrette on olive oil and rosemary bread. The sandwiches were served with a side salad of sliced orange and yellow tomatoes and micro greens with a lemon vinaigrette.
T: this sandwich was extremely tasty. You make sandwiches so much better than I ever could. You put so much on them… when I make a sandwich it’s like.. bread, meat. maybe some cheese. Scarf it down. And that’s it. Terrible every time.
A: heheh that’s just because you don’t care enough to make it more. You know what tastes good on a sandwich. it just takes time to marinate and grill meat! you’re too busy doing work to break for making a killer sandwich!
T: Well, you definitely have a gift for it. Although, I will say, I don’t know if pieces of steak-like meat are my favorite for a sandwich. They don’t chew with the same ease as the rest of the sandwich, and I end up pulling out large pieces of meat with my teeth, leaving a bready sandwich behind. That said, this was still a very very tasty sandwich.
A: yeah, that problem would have been solved if i had been using a sharp knife to slice the meat. as it is, my knife is in dire need of professional sharpening. My steal just ain’t cutting it. I do think that the sandwich was yummy. I particularly enjoyed the lamb! i couldn’t help snagging pieces of it while we were photographing. I could still probably eat a couple more slices. Lamb is definitely my weakness.
T: So if you had a sharper knife you would have cut it thinner?
T: how thin would you have gone?
A: probably only half that thickness. i would still want there to be some heartiness to the meat, i would have made it two layers of lamb instead of one, too.
T: That probably would have gotten along much better with my chewing problem.
A: maybe you should just get new teeth. it seems like they might be wearing thin. or maybe you could have your teeth sharpened, rather than me having my knife sharpened.
T: my teeth don’t need no sharpening! They can cut a penny in half.
A: bullshit! if that’s the case, we should record it and put it on youtube for the world to see. surely you’d go viral.
T: I’m trying to stay out of the spotlight.
A: don’t be shy mister T! you don’t want the public’s affection?
T: I’ve had plenty of the public’s affection and I can say it’s not all it’s cracked up to be. So what do you rate the sandwich?
A: Hmmm, i think i’ll have to give the sandwich a 4.1/5. it was good. not the best sandwich ever, but good. But if i were to rate the lamb alone, i would give it a 4.6/5. The lamb rocked my casbah.
T: I give the sandwich a 4.2/5. I thought everything on it was very tasty, but the meat didn’t seem to belong. By itself the meat was tasty, but it wasn’t working for me in sandwich form.
A: oh well! we can’t agree on everything! i thought the meat worked great with the other ingredients in the sandwich, even if it was a touch on the chewy side.
T: I thought it worked great with the other ingredients, too. Flavorwise I can’t say enough about it. I guess I’ve always had issues chewing steak, though. This is really nothing new. Maybe I have inadequate saliva.
A: we live in the land of needless cosmetic surgery. do you think there’s a place we can go to get your salivary glands enhanced?
T: ummm no. Crackhead.
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)
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!
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!