Smoked Lamb Sandwich Recipe

Name: Smoked Lamb Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the smoked lamb; 1 cup chopped rosemary; 3/4 cup basil, chopped; 4 garlic cloves, chopped; 1/4 cup olive oil; 6 lbs leg of lamb, boned, trimmed and butterflied; salt and pepper; For the pesto mayonnaise; 1 cup basil; 4 egg yolks, room temperature; 1/4 cup lemon juice; salt; white pepper; 1/2 cup pine nuts, toasted; For the Rosemary Mustard; 1 cup olive oil; 1/2 cup Dijon mustard; 1/3 cup rosemary, chopped; 1/4 cup red wine vinegar; white pepper; For the grill or smoker; wood chunks (applewood, oak or your favorite wood chunks for smoking); 2 cups wood chips (applewood, oak or alder chips, soaked in water to cover 30 minutes and drained); For the sandwiches; 1 large sourdough baguette, sliced diagnolly 1/2 inch thich; olive oil; salt; pepper; 2 bunches watercress, long stems removed

Servings: persons

For the smoked lamb
1 cup chopped rosemary
3/4 cup basil, chopped
4 garlic cloves, chopped
1/4 cup olive oil
6 lbs leg of lamb, boned, trimmed and butterflied
salt and pepper
For the pesto mayonnaise
1 cup basil
4 egg yolks, room temperature
1/4 cup lemon juice
salt
white pepper
1/2 cup pine nuts, toasted
For the Rosemary Mustard
1 cup olive oil
1/2 cup Dijon mustard
1/3 cup rosemary, chopped
1/4 cup red wine vinegar
white pepper
For the grill or smoker
wood chunks (applewood, oak or your favorite wood chunks for smoking)
2 cups wood chips (applewood, oak or alder chips, soaked in water to cover 30 minutes and drained)
For the sandwiches
1 large sourdough baguette, sliced diagnolly 1/2 inch thich
olive oil
salt
pepper
2 bunches watercress, long stems removed

1
To make marinade for lamb in a food processor chop rosemary, basil and garlic together to form a paste. Pour oil through food tube. Spread marinade over lamb and then sprinkle with salt and pepper. Cover and refrigerate 6-8 hours (or overnight).
2
To make mayonnaise: In a food processor combine basil, yolks and lemon juice and process until smooth (1 minute) and then slowly add oil through food tube. Season with salt and pepper. Transfer to a bowl and add nuts. Refrigerate until serving (can be made one day ahead).
3
To make mustard: In a medium bowl or jar whisk together oil, mustard, rosemary, vinegar and white pepper until thick. Refrigerate until serving (can be prepared one day ahead), but serve at room temperature.
4
Prepare barbeque with wood chunks. Cover and heat to 160-degrees F. Place lamb on rack, cover and smoke for 45-60 minutes, covered or until meat therometer reads 140-degrees F for medium rare. Remove lamb from gril and let rest 15 minutes before slicing.
5
To make sandwiches: brush both sides of bread slices with oil and sprinkle with salt and pepper. Grill until golden brown on both sides. Transfer to platter. Spread one side of each slice of bread with mayonnaise and top with watercress. Cut lamb across the grain into thin slices and place on top of watercress. Drizzle each sandwich with mustard. Serve.

6190

kcal

Calories

663

Fat

Carbs

Protein

Fat Carbs Protein

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

You need 29 ingredients. The key ingredients include: For the smoked lamb, 1 cup chopped rosemary, 3/4 cup basil, chopped, 4 garlic cloves, chopped, and more.

Yes, Smoked Lamb 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.

Smoked Lamb Sandwich

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