Grilled Lamb Sandwiches With Grilled Green Onions
Serves: 2
Ewell Douglas
1 January 1970
Based on User reviews:
60
Spice
64
Sweetness
47
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 tbsps
Thyme (minced fresh)1 tbsp
Savory (dried)1 tbsp
Rosemary (minced fresh)5 bunches
Green Onion (trimmed)1
Aioli1.5 cups
Tapenade (purchased)Directions:
1
Using sharp knife, cut 1/2-inch slits all over lamb
2
Insert garlic slices into slits
3
Sprinkle lamb with salt and pepper, then herbs, pressing herbs to adhere
4
(Can be prepared 1 day ahead
5
Cover and chill
6
) Prepare barbecue (medium-high heat)
7
Place green onions in large roasting pan
8
Drizzle 1/4 cup oil over onions; toss to coat
9
Sprinkle with salt and pepper
10
Cut baguette pieces horizontally in half
11
Brush cut sides of bread with remaining 3 tablespoons oil
12
Grill lamb until meat thermometer inserted into thickest part registers 135°F
13
For medium-rare, turning occasionally, about 30 minutes
14
Transfer to platter and tent with foil
15
Let stand 10 minutes
16
Working in batches, arrange green onions in single layer on grill
17
Grill until beginning to brown, about 4 minutes per side
18
Transfer to cutting board
19
Grill baguettes, cut side down, until golden brown, about 2 minutes
20
Chop onions
21
Place in bowl
22
Cut lamb diagonally into thin slices
23
Serve with green onions, baguette pieces, Aioli, Red Bell Pepper Sauce and tapenade
24
Using sharp knife, cut 1/2-inch slits all over lamb
25
Sprinkle lamb with salt and pepper, then herbs, pressing herbs to adhere
26
(Can be prepared 1 day ahead
27
Cover and chill
28
) Prepare barbecue (medium-high heat)
29
Place green onions in large roasting pan
30
Drizzle 1/4 cup oil over onions; toss to coat
31
Sprinkle with salt and pepper
32
Cut baguette pieces horizontally in half
33
Brush cut sides of bread with remaining 3 tablespoons oil
34
Grill lamb until meat thermometer inserted into thickest part registers 135°F
35
For medium-rare, turning occasionally, about 30 minutes
36
Transfer to platter and tent with foil
37
Let stand 10 minutes
38
Working in batches, arrange green onions in single layer on grill
39
Grill until beginning to brown, about 4 minutes per side
40
Transfer to cutting board
41
Grill baguettes, cut side down, until golden brown, about 2 minutes
42
Chop onions
43
Place in bowl
44
Cut lamb diagonally into thin slices
45
Serve with green onions, baguette pieces, Aioli, Red Bell Pepper Sauce and tapenade
46
Insert garlic slices into slits