Grilled Lamb Sandwiches

Votes: 1

Time: 2 hours.
Complexity: easily
Servings: 4 - 8

The story of the sandwich is probably one of the most widely known food histories. According to legend, the 18th-century Count of Sandwich was an avid gambler and, unwilling to be interrupted during a game, asked for meat served between two slices of bread. His opponents were so taken with the idea that they began asking for "the same as Sandwich," which is how the sandwich got its name. In this recipe, proper lamb preparation is crucial. To ensure juicy and fully cooked through, be sure to trim the lamb from the bone and remove any tendons. The sandwich is incredibly flavorful, combining the tenderness of the lamb with the crunch of homemade pickles.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Lamb sandwiches

1 leg of lamb weighing 1.4 - 1.8 kg, cut meat from the bone
0.5 tbsp capers
1 teaspoon oregano leaves
4 cloves of garlic
2 cups plain unsweetened yogurt
2 tablespoons olive oil, plus extra for grilling
0.5 tsp lemon zest
1 baguette (for 8 servings, use 2 baguettes)

Mayonnaise with harissa paste

0.5 cup mayonnaise
1/4 cup sour cream
2 tbsp. harissa paste (chili pepper paste)
0.5 tsp red wine vinegar
1/4 tsp ground cumin

Lightly salted cucumbers

1 greenhouse cucumber, thinly sliced
1 teaspoon of salt
1/2 Fresno chili pepper, halved lengthwise, seeds removed if desired, and thinly sliced
3/4 cup sugar
1 cup white vinegar

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: lamb, baguette, cucumbers, capers, lemon zest, wine vinegar, oregano, mayonnaise, sour cream, pickled cucumber, harissa sauce, cumin

Cooking the dish according to the recipe:

Prepare the marinade, chop the capers, oregano, and garlic. Add to a small bowl with the yogurt, olive oil, lemon zest, and a little salt and pepper, and mix until smooth.

Place the meat in a large zip-lock bag and pour the yogurt marinade over it. Swirl the bag around to coat the meat completely. Press out all the air, close the zip-lock, and refrigerate to marinate for 30 minutes, or longer or overnight.

Mayonnaise with harissaIn a large bowl, combine the mayonnaise, sour cream, harissa, vinegar, and cumin and whisk until smooth. Taste and add salt and pepper to taste. Refrigerate and spread this mayonnaise on the sandwiches before serving.
Once the lamb has marinated, remove it from the bag and pat off any excess moisture with paper towels. Unwrap the lamb, drizzle it lightly with olive oil, and season both sides generously with salt and pepper; this will create a wonderful crust.

Preheat grill to medium-high heat.

Grill the lamb for 15 minutes. Then flip it over and cook for another 12 minutes until the meat is cooked through and browned. Remove the lamb from the grill, cover with foil, and let it rest for 10-12 minutes before slicing across the grain.
Cut the baguette in half lengthwise. Place the bread on the grill to warm and crisp it up, about 2 minutes per side.

To assemble sandwichesSpread the bread with mayonnaise and harissa, top with pieces of lamb and slices of lightly salted cucumber. Top with the top half of the baguette and cut into quarters.

Quick-pickled cucumbers

Place cucumber and chili pepper slices in a medium bowl and stir to combine.

In a medium saucepan, combine vinegar, 0.5 cups water, sugar, and salt. Heat, stirring constantly, until the sugar and salt are completely dissolved. Pour the brine into the bowl with the cucumbers and chili pepper. Let marinate for at least 15 minutes before serving.