Braised Lamb Cheeks Sandwich – a delicious recipe with cheeks, Salt, herbes, olive oil, lamb stock, crusty sandwich rolls. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Season the lamb with salt and pepper and rub each cheek with the herbes de Provence.
2
Heat the olive oil over medium-high heat in a large, deep saute pan or a stockpot.
3
Add the lamb cheeks, in batches if necessary to avoid crowding them, and sear, turning halfway through to brown both sides.
4
Once the edges are golden brown, add the lamb stock, turn the heat to low, and simmer about 90 minutes, until meltingly tender.
5
Once the meat is cool enough to handle, shred it into small pieces and set it aside.
6
When ready to serve, slice the rolls in half and warm them slightly in a warm oven.
7
Spread Dijon mustard to taste on each roll and pile on the warmed shredded lamb cheek.
728
kcal
Calories
57
g
Fat
1
g
Carbs
51
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 8 lamb cheeks, Salt and freshly ground black pepper, 1 cup herbes de Provence, 1/4 cup olive oil, and more.
Yes, Braised Lamb Cheeks Sandwich falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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