Lamb Sandwiches

Photo: Tina Cornett; Styling: Leslie Byars Simpson

Yield: 6 to 8 servings
Recipe from Southern Living

More From Southern Living


Ingredients

  • 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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Lamb Sandwiches Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Fire up your grill

Summer Grilling
Get our best grilled recipes delivered weekly. (May-Aug.)
We Respect Your Privacy. Privacy Policy