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Lamb Sandwiches

Photo: Tina Cornett; Styling: Leslie Byars Simpson
Yield 6 to 8 servings


  • 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
  • 6 to 8 Sweet Potato Rolls, split
  • 24 small lettuce leaves
  • Raspberry Mayonnaise

How to Make It

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

  2. 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.

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

  4. 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.

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