Grilled Lamb Sandwiches with Grilled Spring Onions

Name: Grilled Lamb Sandwiches with Grilled Spring Onions with Sage Aioli and Sundried Tomato Tapenade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3 pound) butterflied boned leg of lamb; 6 cloves garlic, finely sliced; 2 tablespoons finely chopped fresh thyme; 1 tablespoon finely chopped fresh rosemary; 1/2 cup olive oil; 2 bunches spring onions, trimmed; 2 French bread baguettes, each cut crosswise into five 4-inch pieces; Salt and freshly ground black pepper; 6 cloves garlic; 3 tablespoons extra virgin olive oil; 6 sage leaves; 2 cups mayonnaise; 1 tablespoon fresh lemon juice; 3 ounces oil packed sun-dried tomatoes, coarsely chopped; 1 tablespoon capers, drained; 5 ounces pitted Nicoise olives; 1 clove garlic, finely chopped; 1 teaspoon lemon zest; 1 teaspoon fresh lemon juice; 3 tablespoons extra virgin olive oil; Salt and freshly ground pepper

Servings: persons

1 (3 pound) butterflied boned leg of lamb
6 cloves garlic, finely sliced
2 tablespoons finely chopped fresh thyme
1 tablespoon finely chopped fresh rosemary
1/2 cup olive oil
2 bunches spring onions, trimmed
2 French bread baguettes, each cut crosswise into five 4-inch pieces
Salt and freshly ground black pepper
6 cloves garlic
3 tablespoons extra virgin olive oil
6 sage leaves
2 cups mayonnaise
1 tablespoon fresh lemon juice
3 ounces oil packed sun-dried tomatoes, coarsely chopped
1 tablespoon capers, drained
5 ounces pitted Nicoise olives
1 clove garlic, finely chopped
1 teaspoon lemon zest
1 teaspoon fresh lemon juice
3 tablespoons extra virgin olive oil
Salt and freshly ground pepper

1
Using a sharp knife, cut 1/2-inch slits all over lamb.
2
Insert garlic slices into slits.
3
Brush the lamb with 1/4 cup of the olive oil and sprinkle with herbs.
4
Place in a baking dish, cover and let marinate in the refrigerator overnight.
5
Preheat grill.
6
Brush green onions with some of the remaining oil and and season with salt and pepper to taste.
7
Grill for 2 to 3 minutes on each side until almost cooked through.
8
Remove to a plate.
9
Remove lamb from marinade and season with salt and pepper to taste.
10
Grill the lamb until the thickest part registers 135 degrees F. for medium rare, turning occasionally, about 30 minutes.
11
Transfer to a platter and tent with foil.
12
Let stand 10 minutes.
13
Brush bread with some of the olive oil and grill, cut side down for until lightly golden brown, about 1 minute.
14
Chop onions.
15
Cut lamb diagonally into thin slices.
16
Serves with green onions, aioli and tapenade.
17
Puree garlic, oil and sage in a food processor until smooth.
18
Add the mayonnaise and lemon juice and process until combined.
19
Season with salt and pepper to taste.
20
Combine all ingredients in a food processor and process until smooth.
21
Season with salt and pepper to taste.

1512

kcal

Calories

163

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 (3 pound) butterflied boned leg of lamb, 6 cloves garlic, finely sliced, 2 tablespoons finely chopped fresh thyme, 1 tablespoon finely chopped fresh rosemary, and more.

Yes, Grilled Lamb Sandwiches with Grilled Spring Onions with Sage Aioli and Sundried Tomato Tapenade falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Lamb Sandwiches with Grilled Spring Onions with Sage Aioli and Sundried Tomato Tapenade

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions