Muttonlamb Sandwiches Recipes

GRILLED LAMB SANDWICHES

Steps:

• Make the marinade by finely mincing the capers, oregano and garlic together. Add to a small bowl along with the yogurt, olive oil, lemon zest and some salt and pepper, stirring until well combined. Place the lamb in a large resealable bag and pour in the yogurt marinade. Mix it around so the lamb is completely coated all over. Squeeze out any air, reseal the bag and place in the refrigerator for at least 30 minutes, or up to overnight.
• Preheat the grill to medium-high heat.
• When the lamb is marinated, remove it from the bag and wipe off any excess with paper towels. Unfold the lamb, drizzle with a little olive oil and sprinkle well with salt and pepper on both sides; this will help form a nice crust. Grill for about 15 minutes, then flip once and cook for another 12 minutes on the second side until cooked through and you have some color on the lamb. When done, remove from the grill, tent with foil and let rest for 10 to 12 minutes before carving across the grain into thin slices.
• Take the baguette and split horizontally lengthwise so you have long halves. Place on the grill to warm the bread through and get slightly crisp, about 2 minutes per side.
• To assemble the sandwiches, smear the bread with Harissa Mayo, stack with slices of lamb and Quick Pickled Sweet Cucumbers. Place the top of the baguette on and slice the sandwich into quarters.
• Mix the mayonnaise, sour cream, harissa, vinegar and cumin together in a large bowl and stir with a whisk to combine. Taste for seasoning and add salt and pepper as desired. Refrigerate and serve smeared on lamb sandwiches.
• Add the cucumber slices and chile slices to a medium bowl and toss to combine.
• In a medium saucepan, add the vinegar, sugar, 1/2 water and salt. Heat gently, stirring, just until the sugar and salt dissolve. Pour over the cucumbers and chiles in the bowl. Set aside to marinate at least 15 minutes before serving.

MUTTON/LAMB SANDWICHES

Steps:

• Heat the butter in a pan.
• Add onions and fry till translucent Add ginger and garli paste and saute for 2 mins.
• Add mutton, salt, cumin, pepper and chilli (if needed) Fry till light brown.
• Add coriander leaves (cilantro) Remove from fire and let it cool.
• On one slice of buttered bread arrange the mutton mixture and top with Spinach and cheese.
• Cover with another buttered slice of bread.
• Note: You can add tomatoes to the mix too and fry it after the onions.
• blend mayo into the mutton mixture after it cools and use as a sandwich spread.

LAMB MEATBALL SANDWICHES

Steps:

• Preheat oven to 375 degrees.
• Mix meatball ingredients into a bowl.
• Form 2-inch diameter sized meatballs with your fingers (this recipe yields 12-15 golf ball-sized meatballs) Line up the meatballs on a baking sheet, and pop in the oven.
• Bake for 30 minutes or until cooked through.
• While meatballs are baking, mix all of the ingredients for your yogurt sauce together in a small bowl. Place in refrigerator.
• To make sandwiches, toast pita, and slice pita in half. Slather the inside of each pita with the yogurt sauce. Tuck arugula into each pita.
• Slice meatballs in half and tuck halves into pitas and enjoy.

LAMB SANDWICH

Steps:

• Preheat oven to 400 degrees F.
• Remove all visible fat from lamb.
• Combine seasoning (black pepper - salt) in a small cup or bowl.
• Rub lamb with oil then rub with the seasoning mixture.
• Place lamb in a baking dish and roast for 30-40 minutes or until done (med rare).
• Let lamb stand for 10 minutes before slicing.
• Make 4 sandwiches with thinly sliced lamb and the remaining ingredients (bread - spinach).

SMOKED LAMB SANDWICH

Steps:

• 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).
• 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).
• 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.
• 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.
• 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.