Lamb And Tapenade Sandwiches Recipes

LEFTOVER-LAMB SANDWICHES WITH TAPENADE MAYO, WATERCRESS, AND CACIOCAVALLO CHEESE RECIPE

Steps:

• Preheat toaster oven or oven to 500°F. Combine mayonnaise, tapenade, minced anchovies, 1 tablespoon olive oil, and chopped herbs in a small bowl and mix with a fork to combine. Set aside.
• Drizzle bread on one side with 1 tablespoon olive oil. Place on a wire rack and toast in toaster oven or oven until warm and just beginning to brown, about 4 minutes. Remove from oven.
• Toss watercress with remaining tablespoon olive oil and balsamic vinegar in a medium bowl. Season with salt and pepper.
• To construct sandwiches, spread olive/mayo mixture over one side of each slice of bread. Layer lamb, cheese, and dressed watercress on top of two bread slices, then close sandwiches with other two bread slices. Serve immediately. This Recipe Appears In The Food Lab: Slow-Roasted Boneless Leg of Lamb With Garlic and Rosemary

GRILLED LAMB SANDWICHES WITH GRILLED GREEN ONIONS

Steps:

• Using sharp knife, cut 1/2-inch slits all over lamb. Insert garlic slices into slits. Sprinkle lamb with salt and pepper, then herbs, pressing herbs to adhere. (Can be prepared 1 day ahead. Cover and chill.)
• Prepare barbecue (medium-high heat). Place green onions in large roasting pan. Drizzle 1/4 cup oil over onions; toss to coat. Sprinkle with salt and pepper. Cut baguette pieces horizontally in half. Brush cut sides of bread with remaining 3 tablespoons oil.
• Grill lamb until meat thermometer inserted into thickest part registers 135°F. for medium-rare, turning occasionally, about 30 minutes. Transfer to platter and tent with foil. Let stand 10 minutes. Working in batches, arrange green onions in single layer on grill. Grill until beginning to brown, about 4 minutes per side. Transfer to cutting board. Grill baguettes, cut side down, until golden brown, about 2 minutes.
• Chop onions. Place in bowl. Cut lamb diagonally into thin slices. Serve with green onions, baguette pieces, Aioli, Red Bell Pepper Sauce and tapenade.

TAPENADE-STUFFED LEG OF LAMB

Steps:

• Preheat the oven to 350°F. Oil a roasting pan just large enough to hold the lamb. Place a rack in the pan.
• Stuff the lamb Unroll the lamb and spread the boned-out side with the tapenade. Roll up the lamb tightly. Tie it at 2-inch intervals with kitchen twine. With a small, sharp knife, cut slits 2 or 3 inches apart in the top of the roast. Push the garlic slices into the slits. Sprinkle the roast all over with the rosemary, salt, and pepper.
• Roast the lamb for about 1 hour and 15 minutes. To check for doneness, insert an instant-read thermometer in the thickest part of the meat. For medium-rare, the temperature should be 140 to 150°F. Cover loosely with foil and let the meat rest for at least 30 minutes before slicing.
• To serve Cut into thin slices.

GRILLED LAMB SANDWICHES WITH GRILLED SPRING ONIONS WITH SAGE AIOLI AND SUNDRIED TOMATO TAPENADE

Steps:

• Using a sharp knife, cut 1/2-inch slits all over lamb. Insert garlic slices into slits. Brush the lamb with 1/4 cup of the olive oil and sprinkle with herbs. Place in a baking dish, cover and let marinate in the refrigerator overnight.
• Preheat grill. Brush green onions with some of the remaining oil and and season with salt and pepper to taste. Grill for 2 to 3 minutes on each side until almost cooked through. Remove to a plate.
• Remove lamb from marinade and season with salt and pepper to taste. Grill the lamb until the thickest part registers 135 degrees F. for medium rare, turning occasionally, about 30 minutes. Transfer to a platter and tent with foil. Let stand 10 minutes.
• Brush bread with some of the olive oil and grill, cut side down for until lightly golden brown, about 1 minute.
• Chop onions. Cut lamb diagonally into thin slices. Serves with green onions, aioli and tapenade.
• Sage Aioli: Puree garlic, oil and sage in a food processor until smooth. Add the mayonnaise and lemon juice and process until combined. Season with salt and pepper to taste.
• Sun-dried Tomato-Black Olive Tapanade: Combine all ingredients in a food processor and process until smooth. Season with salt and pepper to taste.

BONED LEG OF LAMB STUFFED WITH TAPENADE

Steps:

• Preheat oven to 400 degrees. Make tapenade: In a food processor, combine olives, almonds, anchovies, capers, 3 garlic cloves and 1 1/2 tablespoons oil. Process to form a smooth paste, scraping down sides of bowl as needed, about 2 minutes.
• Season both sides of lamb generously with salt and pepper. Lay meat on a clean work surface, skin side down. Spread tapenade over the top. Starting with one short end, roll up lamb in the shape of a football; secure with twine.
• Place the flour on a plate; season with salt and pepper. Place eggs and breadcrumbs separately on two plates. Dredge lamb first in flour, then dip in egg, letting excess drip off. Dredge in breadcrumbs.
• Place lamb in a small roasting pan, and surround with remaining garlic cloves, 1/2 cup white wine, and 1/2 cup chicken stock. Drizzle remaining 1 1/2 tablespoons oil directly over lamb.
• Roast in oven until the internal temperature of the lamb reaches 130 degrees on a meat thermometer for medium-rare, 1 1/4 to 1 1/2 hours. If roasting pan becomes too dry, add up to 1/2 cup chicken stock as needed to keep garlic from burning.
• Transfer lamb to a cutting board, and remove and discard twine; let lamb rest 10 minutes before slicing. Set garlic aside, and pour pan juices from roasting pan into a small bowl, skimming off fat that rises to the top.
• Make sauce: Place roasting pan over medium heat. Return skimmed cooking juices to pan, and add remaining 1/2 cup wine and 1/2 cup chicken stock. Using a wooden spoon, scrape up any brown bits from the bottom of the pan as the sauce gently boils. Pass sauce and garlic through a fine sieve into a small saucepan, pressing with the spoon to extract as much garlic as possible.
• Bring liquid to a boil over medium-high heat; reduce heat, and simmer gently, 1 minute. Season with salt and pepper, and serve hot with sliced lamb roast.

LAMB CUTLETS WITH TAPENADE

Steps:

• Combine oil, rosemary, garlic and pepper and brush over cutlets.
• Allow them to marinate whilst you make the tapenade.
• TAPENADE: Place all the ingredients-except the oil- in the bowl of a food processor.
• Whilst processing, add the oil in a steady stream.
• The ingredients should be thoroughly combined, but aim for a rough texture rather than a smooth paste.
• Set aside and preheat your broiler of grill.
• Cook the cutlets until done to your liking.
• Top each with a spoonful of tapenade.
• Serve with a crisp green salad and jacket-baked potatoes.