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1
Preheat the oven to 350F.
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2
Finely chop 6 slices of the confit and transfer to a bowl.
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3
Add the oregano and black olives, and mix well.
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4
Rub the lamb with the mixture and season with salt and pepper.
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5
Add the oil to a heavy-bottomed ovenproof skillet over medium-high heat.
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6
Add the seasoned meat, fatty side down, and reduce the heat to medium.
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7
Sear the meat until it has browned on the bottom.
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8
Scoop up any rub mixture that falls off the meat during cooking and place evenly back on top of the meat.
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9
Once the meat has the desired color, baste with the rendered fat and transfer to the oven, uncovered.
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10
Roast for about 35 minutes, until it has an internal temperature of 125F.
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11
Remove and transfer the meat to a plate to rest for 10 to 15 minutes.
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12
Discard any excess oil from the skillet and set aside.
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13
Place the skillet back on the stove over medium-high heat and add the mustard greens.
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14
Season with salt and pepper and stir for 1 to 2 minutes, until the greens start to wilt.
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15
Add the juices that have collected on the plate with the resting meat.
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16
Wilt the greens for another minute or so until they have absorbed the juices, and remove from the heat.
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17
With a sharp knife, slice the meat as thin as possible.
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18
Slice the ciabatta rolls in half and evenly spread the mayonnaise on the bottom halves.
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19
Top the mayonnaise with the meat, followed by the remaining confit and the mustard greens.
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20
Drizzle any remaining juices from the meat on top of the greens.
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21
Close the sandwiches, cut into halves, and serve.
