Leg Of Lamb Open Faced Sandwich With Black Olive Saltsa Arni Psito Recipes

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LEG OF LAMB OPEN-FACED SANDWICH WITH BLACK OLIVE SALTSA: ARNI PSITO



Leg of Lamb Open-Faced Sandwich with Black Olive Saltsa: Arni Psito image

Provided by Cat Cora

Categories     main-dish

Time 4h20m

Yield 4 servings

Number Of Ingredients 15

1 cup Kalamata olives, pitted
1 Calabrian chile, chopped
1 clove garlic, plus 3 cloves garlic, sliced thinly
1 tablespoon capers, chopped
1 tablespoon finely chopped fresh oregano
1/2 cup olive oil, plus 1/4 cup
1 teaspoon black pepper, plus 1 teaspoon
1 (5 to 6-pound) leg of lamb
8 small sprigs rosemary
1 tablespoon dry crushed oregano
1 lemon, juiced
2 teaspoons salt
4 pitas, halved
1/2 cup goat cheese, softened
8 ounces arugula

Steps:

  • In a food processor, grind the olives, chile, single garlic clove, capers, 1 teaspoon black pepper, fresh oregano, and 1/2 cup olive oil together. Cover and set aside.
  • Preheat oven to 500 degrees F.
  • Make sure the lamb leg is cleaned well and any hard fat is trimmed off. Make 8 slits in the leg and stuff them with the rosemary sprigs and remaining sliced garlic. Rub the leg with the remaining olive oil, dry oregano, lemon, salt, and pepper. Roast for about 30 minutes. Lower heat to 375 degrees. Add water to the pan if needed. Cook until the internal temperature of the lamb is 120 to 135 degrees F, about 3 1/2 hours. Remove from the pan and let rest for 10 minutes. Skim the fat from the pan juices and pour into a bowl. Use for another time, this juice can be frozen. Slice the lamb as thinly as possible.
  • Toast the pita bread and spread the goat cheese on the inside of the pita. Pile in about 4 to 5 slices of the lamb and top with the olive spread and arugula. Serve room temperature.

LAMB SOUVLAKI SANDWICHES WITH GREEK SALAD AND TSATSIKI SAUCE



Lamb Souvlaki Sandwiches with Greek Salad and Tsatsiki Sauce image

Categories     Sandwich     Lamb     Olive     Tomato     Broil     Quick & Easy     Yogurt     Lunch     Mint     Cucumber     Lettuce     Gourmet     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Diabetes-Friendly

Yield Makes 4 servings

Number Of Ingredients 21

For tsatsiki sauce
1/2 seedless cucumber (usually plastic-wrapped), peeled, seeded, and chopped (1 cup)
1 cup plain whole-milk yogurt
1 teaspoon fresh lemon juice
1 small garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped fresh mint
For lamb sandwiches
4 (6-inch) pita pockets, halved crosswise
1 (1/4-inch-thick) bone-in lamb steak from leg (1 1/2 lb), trimmed of excess fat
1/2 teaspoon salt
1/4 teaspoon black pepper
For Greek salad
1/2 lb romaine, torn into bite-size pieces
1/4 cup loosely packed fresh mint leaves
1 cup cherry or grape tomatoes, halved
1/2 seedless cucumber (usually plastic-wrapped), peeled, halved lengthwise, seeded, and cut into 1/4-inch-thick slices
1/2 cup pitted Kalamata olives, halved lengthwise
2 tablespoons fresh lemon juice
1/4 cup olive oil

Steps:

  • Make tsatsiki sauce:
  • Purée cucumber, yogurt, lemon juice, garlic, salt, and pepper in a blender until almost smooth, about 1 minute. Stir in mint and chill, covered, until serving.
  • Make lamb sandwiches:
  • Preheat broiler.
  • Wrap pitas in foil and put in lower third of oven to warm while broiling lamb.
  • Put lamb on oiled rack of a broiler pan and sprinkle with salt and pepper. Broil lamb 5 to 6 inches from heat, turning over once, 12 to 14 minutes total for medium-rare. Transfer to a cutting board and let stand 5 minutes, then thinly slice.
  • While lamb is standing, toss together salad ingredients in a bowl and season with salt and pepper.
  • Stuff warm pita pockets with salad and lamb, then drizzle filling with tsatsiki sauce.

OPEN-FACE LAMB SANDWICHES



Open-Face Lamb Sandwiches image

Our version of a French dip, which is an open-face roast beef sandwich, uses leftover grilled lamb. The meat is served warm on thick country bread.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 50m

Number Of Ingredients 8

2 tablespoons olive oil, plus more for drizzling
2 large onions, (about 2 pounds) sliced into 1/2-inch-thick rings
2 cloves garlic, chopped
1 tablespoon fennel seeds, optional
Coarse salt and ground pepper
3 tablespoons balsamic vinegar
4 thick slices country bread
1 pound thinly sliced leftover Grilled Butterflied Leg of Lamb

Steps:

  • Preheat oven to 350 degrees. In a large skillet, heat oil over medium heat. Add onions, garlic, fennel seeds (if using), and 2 tablespoons water; season generously with salt and pepper. Cover, and cook, stirring occasionally, until onions are caramelized, 25 to 30 minutes.
  • Raise heat to high; add vinegar and 2/3 cup water. Boil, scraping up browned bits from bottom of skillet, until liquid is slightly reduced, 2 to 3 minutes. Drain onions in a sieve set over a bowl, reserving liquid.
  • Arrange bread slices on a baking sheet. Top each slice with lamb and onions, and drizzle with oil. Bake until heated through, about 5 minutes. Serve immediately, with reserved liquid spooned over top.

LEG OF LAMB WITH GARLIC AND ROSEMARY



Leg of Lamb with Garlic and Rosemary image

This old Gourmet recipe has reviews from 126 users, almost all of whom love it. So take it from them: even if it's your "first time cooking lamb," you'll be "hooked."

Categories     Garlic     Herb     Lamb     Roast     Easter     Rosemary     Red Wine     Spring     Gourmet

Yield 8 servings

Number Of Ingredients 6

1 (7-pound) semi-boneless leg of lamb, aitchbone removed, fat trimmed to 1/4 inch thick, and lamb tied
4 garlic cloves
1 tablespoon fine sea salt
2 tablespoons chopped fresh rosemary
1/2 teaspoon black pepper
1/4 cup dry red wine or beef broth

Steps:

  • Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife.
  • Pound garlic to a paste with sea salt using a mortar and pestle (or mince and mash with a heavy knife) and stir together with rosemary and pepper. Put lamb in a lightly oiled roasting pan, then rub paste all over lamb. Let stand at room temperature 30 minutes.
  • Preheat oven to 350°F.
  • Roast lamb in middle of oven until an instant-read thermometer inserted 2 inches into thickest part of meat (do not touch bone) registers 130°F, 1 1/2 to 1 3/4 hours. Transfer to a cutting board and let stand 15 to 25 minutes (internal temperature will rise to about 140°F for medium-rare).
  • Add wine to pan and deglaze by boiling over moderately high heat, stirring and scraping up brown bits, 1 minute. Season pan juices with salt and pepper and serve with lamb.

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