Best 5 Lamb Sandwich Recipes

GRILLED MEDITERRANEAN LAMB SANDWICH

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Mix lamb, shallot, mint, paprika, cumin, salt, coriander, cinnamon, black pepper, and adobo together gently in a bowl. Form lamb mixture into 8 cylinders approximately 1x3 inches in size, using about 3 tablespoons of mixture per cylinder.
• Reduce grill heat to medium; transfer lamb to grill and cook until no longer pink in the center and the juices run clear, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from grill.
• Mix yogurt, tahini, and lemon juice together in a bowl until sauce is uniform.
• Spread 1/4 of the yogurt sauce down the middle of each pita; top with lamb, tomato, feta cheese, and lettuce.

LAMB SANDWICH

Steps:

• Spread mayonnaise or butter on 1 slice of bread. Top with lamb, mint jelly, watercress, mint leaves, and lettuce; season with salt and pepper. Spread mayonnaise on remaining slice of bread and place on top of mint leaves to form a sandwich. Serve immediately.

LAMB FRANKIE (INDIAN STREET TYPE SANDWICH)

Steps:

• I am putting the assembly ingredients first so you can make sense of the directions following and what they are for :) The actual directions for assembly are at the end.
• Assembly.
• 8 rotis.
• 1/4 cup oil.
• 3 eggs, beaten.
• 1 recipe lamb masala.
• 1 recipe lime-cilantro onions.
• 3 tablespoons green chutney.
• 1/2 cup tamarind and date chutney.
• Heat a large griddle or heavy skillet over high heat. Place a roti on it and turn after about 30 seconds. Brush lightly with oil and turn again. Oil the second side. Pour about 1 1/2 tablespoons of the beaten eggs onto the roti and spread to cover surface. When the egg starts to firm, flip the roti to cook the egg into a light omelet-like coating on that side, about 30 seconds.
• Rotis:.
• Combine 2 cups of the flour, the sugar and salt into a large mixing bowl. Make a well in the flour and add the yogurt. Use your fingers to add the milk, 1/4 cup at a time just until you have a soft workable dough. set aside, covered, for 15 to 20 minutes.
• Divide the dough into 8 pieces and roll each into a ball. dust in flour and flatten into disks 2 1/2 to 3 inches in diameter. Roll out into thin 8-inch rounds.
• If freezing or refrigerating, layer between pieces of wax paper or parchment and seal tightly in plastic, then in aluminum foil.
• Lamb Masala.
• Cut lamb into 1-inch cubes, fat and silver skin trimmed if necessary.
• Puree the garlic and half of the ginger in a blender or mortar and pestle, using just enough water to bind, approx 2 tablespoons. Set aside in a bowl. Slice the rest of the ginger into thin matchsticks and set aside.
• Heat the oil in a large heavy saucepan over high heat. Add the onions and sauté until they caramelize, 10 to 12 minutes. Stir frequently so the onions do not burn at the edges. Reduce the heat to medium if the onions start to burn.
• Add the garlic-ginger purée and the lamb and continue to brown until the meat juices have almost dried up, 5 to 6 minutes. Add the coriander, cumin, cayenne pepper and turmeric and mix well. Mix in the sliced tomatoes, chiles, reserved ginger and salt. Reduce the heat to low, cover and cook until the meat is tender enough to cut with a fork, about 1 hour 15 minutes.
• Lime-cilantro onions.
• One hour before serving, combine the onion, cilantro, salt and lime juice to taste in a bowl and toss together. Cover with plastic and set aside.
• Assembly.
• Remove the roti to a plate, egg side down. Place 3 to 4 tablespoons of warm lamb masala in the center lengthwise. Add 2 to 3 tablespoons of lime-cilantro onions, 1 teaspoon of green chutney and 1 tablespoon of tamarind and date chutney. Fold the bottom end of the roti over about 1 1/2 inches and roll like a burrito. Repeat with the remaining rotis. Serve immediately.

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).

LAMB SANDWICH

Steps:

• In a large bowl, combine the ground lamb with the garlic and season with salt and pepper, to taste. Divide the lamb into 12 small balls and form them into patties. Cook the patties on a hot nonstick grill pan over medium heat for about 3 to 4 minutes per side. (The meat will release from the pan when ready.)
• Put the 3 lamb patties in the middle of each flatbread and top with 2 tablespoons crumbled feta and fresh mint. Enjoy!