This sandwich recipe combines thin slices of roasted leg of lamb with fresh spinach, sliced tomatoes and sweet onion.
Topped with a simple spread made with roasted garlic, mayonnaise, lemon juice and thyme and served on a soft roll, this sandwich is anything but ordinary.
Herb-Roasted Boneless Leg of Lamb Recipe
The distinctive flavor of roast lamb is, in our opinion, what makes these sandwiches so delicious, but for a quick version, don’t hesitate to use thin-sliced, rare roast beef from the deli.
You could also use all these ingredients to make a delicious lamb burger!
Lamb Sandwiches with Roasted Garlic Mayo
- Roasted boneless leg of lamb, (8-12 thin slices)
- Sweet onion, thinly sliced
- Fresh spinach leaves
- 1 large, ripe tomato, thinly sliced
- 4 soft sandwich rolls
For the Roasted Garlic and Thyme Mayo:
- 2 heads roasted garlic, instructions in notes
- 1/2 cup mayonnaise
- 2 tablespoons lemon juice
- 1 tablespoon fresh thyme leaves
- Salt and freshly ground black pepper
- Remove the lamb from the refrigerator so it comes to room temperature while you prepare the Roasted Garlic Mayo.
- Place the roasted garlic cloves on a cutting board, mash with a fork and transfer to a small mixing bowl.
- Add the mayonnaise, lemon juice and thyme leaves and combine until smooth. Set aside for 15 minutes to allow the flavors to develop.
- Slice the sandwich rolls and spread the roasted garlic mayo on both the top and bottom of the roll. Place a layer of spinach leaves on the bottom, top with onion, tomato and lamb.
How To Make Roasted GarlicRoasted garlic has a sweet, mellow flavor that makes it a great ingredient to include in all sorts of recipes. Here’s how you make it:
- Preheat the oven to 375°F. With a sharp knife, trim about 1/4-inch off the top of a head of garlic (just enough to expose the interior of each clove).
- Drizzle with the olive oil and wrap loosely in aluminum foil.
- Roast for 45 to 50 minutes, until the garlic is soft and sweet and set aside until cool enough to handle.
- Separate the cloves of garlic and gently squeeze the bottoms until the cloves pop out of the open ends.
Leave a Reply