Best 2 Grilled Lamb Sandwiches Recipes

Tantalize your taste buds with this flavor-packed sensation: Grilled Lamb Sandwiches! Prepared with an aromatic blend of spices, succulent lamb is grilled to perfection, creating a symphony of flavors that dance on your palate. This sandwich extravaganza offers three delectable variations, each a culinary masterpiece in its own right.

1. **Classic Grilled Lamb Sandwich**: Experience the timeless allure of the classic grilled lamb sandwich, where juicy lamb mingles harmoniously with crisp lettuce, ripe tomatoes, and creamy tzatziki sauce, all wrapped in a soft, fluffy bun.

2. **Mediterranean Grilled Lamb Sandwich**: Embark on a culinary journey to the sun-kissed shores of the Mediterranean with this tantalizing sandwich. Grilled lamb, infused with a vibrant blend of Mediterranean herbs, is paired with tangy feta cheese, roasted red peppers, and a refreshing mint yogurt sauce, all nestled in a warm pita bread.

3. **Spicy Grilled Lamb Sandwich**: Ignite your taste buds with this fiery rendition of the grilled lamb sandwich. Fiery chipotle peppers and a zesty cilantro-lime salsa add an exhilarating kick to the tender lamb, while crumbled queso fresco and avocado slices lend a cooling contrast.

These grilled lamb sandwiches are not just a meal; they are an experience, a celebration of flavors, and a testament to the versatility of this remarkable protein. Whether you prefer the classic simplicity, the vibrant Mediterranean twist, or the spicy Latin flair, these sandwiches will transport you to culinary paradise.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED LAMB SANDWICHES

Grilled Lamb Sandwiches image

Provided by Guy Fieri

Time 2h

Yield 4 to 8 servings

Number Of Ingredients 22

Ingredients

1/2 tablespoon capers
1 teaspoon fresh oregano leaves
4 cloves garlic
2 cups plain unsweetened yogurt
2 tablespoons extra-virgin olive oil, plus more for grilling
1/2 teaspoon lemon zest
Salt and freshly cracked black pepper
One 3 to 4-pound leg of lamb, butterflied
1 sourdough baguette (use 2 if serving 8)
Harissa Mayo, for serving, recipe follows
Quick Pickled Sweet Cucumbers, for serving, recipe follows
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons store-bought harissa paste
1/2 teaspoon red wine vinegar
1/4 teaspoon ground cumin
Salt and freshly cracked black pepper
1 hothouse cucumber, finely sliced
1 teaspoon kosher salt
1/2 Fresno chile, halved lengthwise, seeded if desired and finely sliced
3/4 cup sugar
1 cup white vinegar

Steps:

Make the marinade by finely mincing the capers, oregano and garlic together. Add to a small bowl along with the yogurt, olive oil, lemon zest and some salt and pepper, stirring until well combined. Place the lamb in a large resealable bag and pour in the yogurt marinade. Mix it around so the lamb is completely coated all over. Squeeze out any air, reseal the bag and place in the refrigerator for at least 30 minutes, or up to overnight.
Preheat the grill to medium-high heat.
When the lamb is marinated, remove it from the bag and wipe off any excess with paper towels. Unfold the lamb, drizzle with a little olive oil and sprinkle well with salt and pepper on both sides; this will help form a nice crust. Grill for about 15 minutes, then flip once and cook for another 12 minutes on the second side until cooked through and you have some color on the lamb. When done, remove from the grill, tent with foil and let rest for 10 to 12 minutes before carving across the grain into thin slices.
Take the baguette and split horizontally lengthwise so you have long halves. Place on the grill to warm the bread through and get slightly crisp, about 2 minutes per side.
To assemble the sandwiches, smear the bread with Harissa Mayo, stack with slices of lamb and Quick Pickled Sweet Cucumbers. Place the top of the baguette on and slice the sandwich into quarters.
Mix the mayonnaise, sour cream, harissa, vinegar and cumin together in a large bowl and stir with a whisk to combine. Taste for seasoning and add salt and pepper as desired. Refrigerate and serve smeared on lamb sandwiches.
Add the cucumber slices and chile slices to a medium bowl and toss to combine.
In a medium saucepan, add the vinegar, sugar, 1/2 water and salt. Heat gently, stirring, just until the sugar and salt dissolve. Pour over the cucumbers and chiles in the bowl. Set aside to marinate at least 15 minutes before serving.

GRILLED LAMB SANDWICHES WITH GRILLED GREEN ONIONS

Grilled Lamb Sandwiches with Grilled Green Onions image

Categories Sandwich Lamb Onion Summer Grill/Barbecue Bon Appétit

Yield Serves 10

Number Of Ingredients 11

Ingredients

1 4 1/2-pound butterflied boned leg of lamb, trimmed of excess fat
6 garlic cloves, thinly sliced
2 tablespoons minced fresh thyme
1 tablespoon dried savory
1 tablespoon minced fresh rosemary
5 bunches green onions, trimmed
1/4 cup plus 3 tablespoons extra-virgin olive oil
2 French-bread baguettes, each cut crosswise into five 4- to 4 1/2-inch pieces
Aioli
Red Bell Pepper Sauce
1 1/2 cups purchased tapenade

Steps:

Using sharp knife, cut 1/2-inch slits all over lamb. Insert garlic slices into slits. Sprinkle lamb with salt and pepper, then herbs, pressing herbs to adhere. (Can be prepared 1 day ahead. Cover and chill.)
Prepare barbecue (medium-high heat). Place green onions in large roasting pan. Drizzle 1/4 cup oil over onions; toss to coat. Sprinkle with salt and pepper. Cut baguette pieces horizontally in half. Brush cut sides of bread with remaining 3 tablespoons oil.
Grill lamb until meat thermometer inserted into thickest part registers 135°F. for medium-rare, turning occasionally, about 30 minutes. Transfer to platter and tent with foil. Let stand 10 minutes. Working in batches, arrange green onions in single layer on grill. Grill until beginning to brown, about 4 minutes per side. Transfer to cutting board. Grill baguettes, cut side down, until golden brown, about 2 minutes.
Chop onions. Place in bowl. Cut lamb diagonally into thin slices. Serve with green onions, baguette pieces, Aioli, Red Bell Pepper Sauce and tapenade.

Tips:

Choose high-quality lamb: Look for lamb that is fresh, well-marbled, and has a bright red color. You can use lamb shoulder, leg, or loin chops for this recipe.
Marinate the lamb: Marinating the lamb in a mixture of olive oil, garlic, rosemary, thyme, and lemon juice helps to tenderize the meat and infuse it with flavor. You can marinate the lamb for as little as 30 minutes or up to overnight.
Cook the lamb over medium-high heat: This will help to create a nice char on the outside of the lamb while keeping the inside juicy and tender. If you are using a gas grill, preheat the grill to medium-high heat. If you are using a charcoal grill, heat the coals until they are medium-high.
Use a meat thermometer to ensure that the lamb is cooked to your desired doneness: For medium-rare lamb, cook the meat to an internal temperature of 135 degrees Fahrenheit. For medium lamb, cook the meat to an internal temperature of 145 degrees Fahrenheit. For well-done lamb, cook the meat to an internal temperature of 160 degrees Fahrenheit.
Let the lamb rest before slicing: This will allow the meat to reabsorb its juices and become more tender. Let the lamb rest for at least 5 minutes before slicing.
Serve the lamb sandwiches on your favorite bread: You can use a variety of breads for this recipe, such as pita bread, naan bread, or ciabatta bread. Top the sandwiches with your favorite toppings, such as tzatziki sauce, feta cheese, or roasted red peppers.

Conclusion:

Grilled lamb sandwiches are a delicious and easy-to-make meal that is perfect for a summer cookout. By following these tips, you can make sure that your lamb sandwiches are juicy, tender, and flavorful. So fire up the grill and get cooking!