Lamb Sandwiches

Southern Living
Lamb SandwichesRecipe
Photo: Tina Cornett; Styling: Leslie Byars Simpson
6 to 8 servings


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1 (3- to 4-pound) boneless leg of lamb
2 garlic cloves, thinly sliced
1 cup raspberry vinegar
2 tablespoons olive oil
1 tablespoon chopped fresh thyme
2 garlic cloves, pressed
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
24 small lettuce leaves


Cut small slits in leg of lamb using a sharp knife; insert garlic slices into slits.

Combine vinegar and next 3 ingredients in a large shallow dish or heavy-duty zip-top plastic bag; add lamb. Cover or seal; chill 8 hours or overnight, turning lamb occasionally.

Remove lamb from marinade, discarding marinade. Sprinkle lamb with salt and pepper.

Grill, covered with grill lid, over high heat (400° to 500°) 30 to 45 minutes or until a meat thermometer inserted into thickest portion registers 150° (medium-rare). Cool.

Cut lamb into 1/8-inch-thick slices; serve on Sweet Potato Rolls with lettuce and Raspberry Mayonnaise.

Created date

December 2000