Best 7 Grilled Lamb Sandwiches With Grilled Green Onions Recipes

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**Grilled Lamb Sandwiches with Grilled Green Onions: A Flavorful Delight**

Indulge in a tantalizing culinary journey with our grilled lamb sandwiches, a symphony of flavors that will tantalize your taste buds. Succulent lamb is marinated in a fragrant blend of herbs and spices, then grilled to perfection, delivering a tender and juicy bite. Nestled between toasted bread, the lamb is complemented by a vibrant medley of grilled green onions, adding a delightful crunch and smoky sweetness. This sandwich is a perfect balance of textures and flavors, sure to satisfy the most discerning palate.

**Explore the Culinary Treasures Within:**

1. **Grilled Lamb Sandwiches with Grilled Green Onions:** The star of the show, this recipe provides step-by-step instructions for creating the perfect grilled lamb sandwich, complete with a flavorful marinade and tips for achieving a juicy and tender lamb.

2. **Grilled Green Onions:** A simple yet elegant recipe that elevates the humble green onion to new heights. Learn how to grill green onions to perfection, bringing out their natural sweetness and smoky flavor.

3. **Tzatziki Sauce:** A classic Greek sauce that pairs perfectly with grilled lamb. This recipe guides you through the process of making a refreshing and tangy tzatziki sauce, using fresh cucumbers, Greek yogurt, and a blend of herbs.

4. **Homemade Pita Bread:** Take your sandwich game to the next level by making your own pita bread. This recipe provides detailed instructions for preparing soft and fluffy pita bread that will perfectly cradle your grilled lamb and green onions.

Here are our top 7 tried and tested recipes!

GRILLED CUMIN LAMB WITH SPICY ONIONS



Grilled Cumin Lamb With Spicy Onions image

Yogurt makes a great base for a marinade, adding a milky tang and helping to tenderize all kinds of meats. In this case, the yogurt is spiked with aromatics - toasted cumin, green chile, herbs, and plenty of ginger and garlic - which impart complex flavors to a butterflied leg of lamb destined for the grill. Lightly pickled, spicy onions make a bright garnish here, but you can skip them if it seems like one step too many. Instead, just slice up a red onion and scatter the raw slivers over the top of the meat for a contrasting crunch. If you'd rather cook this inside, you can broil it instead of grilling.

Provided by Melissa Clark

Categories     meat, main course

Time 45m

Yield 12 servings

Number Of Ingredients 16

2 limes
2 medium red onions, peeled
2 1/2 teaspoons kosher salt, plus more as needed
Pinch of granulated sugar
1/8 teaspoon cayenne pepper, plus more as needed for sprinkling
1 1/2 tablespoons cumin seeds
2 teaspoons coriander seeds
1/3 cup plain yogurt, plus more for serving, if desired
1/3 cup fresh mint leaves and tender stems, plus more for serving
1/3 cup fresh cilantro, leaves and tender stems, plus more for serving
6 garlic cloves
1 small jalapeño pepper, seeded if desired
1 inch piece of ginger, peeled and sliced into thin coins
1/2 teaspoon black pepper
1 boneless butterflied leg of lamb, about 5 to 6 pounds without the bone
Flaky sea salt

Steps:

  • Grate the zest from one of the limes and squeeze the juice. Reserve both separately. Cut the other lime into wedges and save for serving.
  • Cut one onion into wedges; put into a blender and add lime zest. Halve remaining onion and slice it very thinly; put slices into a sieve and rinse well with cold water. Transfer onion slices to a small bowl.
  • Add lime juice to bowl with onion slices, sprinkle lightly with salt, sugar and cayenne. Toss well and refrigerate for at least 6 hours or until serving.
  • In a small skillet over medium-low heat, toast cumin and coriander seeds until fragrant, 1 to 2 minutes. Transfer to the blender with the onion and lime zest. Add yogurt, mint, cilantro, garlic, jalapeño, ginger, black pepper, 2 1/2 teaspoons kosher salt and 1/8 teaspoon cayenne. Blend until smooth.
  • Place the lamb on a rimmed baking sheet, bowl or in a large resealable plastic bag. Pour marinade all over lamb, turning to make sure it is thoroughly coated. Cover lamb (or close the bag), and refrigerate for at least 6 hours or overnight.
  • Heat the grill (or broiler). Wipe lamb with paper towels, removing most of the yogurt mixture. Grill or broil lamb until a digital thermometer reads 115 degrees for rare, or 125 for medium (about 6 to 15 minutes per side, depending on how you like your meat and how thick the lamb is). If the meat starts to char before it's done, move it to a cooler part of the grill to finish cooking. Or if broiling, move it farther away from the broiler's heat source.
  • Transfer to a cutting board, tent loosely with foil, and let the meat rest for at least 10 minutes before slicing. Arrange meat on a platter, spooning any juices from the cutting board over the slices, and top with more mint, cilantro, the spicy onions, yogurt if you like, and a sprinkling of flaky salt. Serve immediately, with the lime wedges on the side.

Nutrition Facts : @context http, Calories 363, UnsaturatedFat 12 grams, Carbohydrate 5 grams, Fat 24 grams, Fiber 1 gram, Protein 31 grams, SaturatedFat 10 grams, Sodium 586 milligrams, Sugar 1 gram

GRILLED LAMB SANDWICHES WITH GRILLED SPRING ONIONS WITH SAGE AIOLI AND SUNDRIED TOMATO TAPENADE



Grilled Lamb Sandwiches with Grilled Spring Onions with Sage Aioli and Sundried Tomato Tapenade image

Provided by Bobby Flay

Yield 8 servings

Number Of Ingredients 21

1 (3 pound) butterflied boned leg of lamb
6 cloves garlic, finely sliced
2 tablespoons finely chopped fresh thyme
1 tablespoon finely chopped fresh rosemary
1/2 cup olive oil
2 bunches spring onions, trimmed
2 French bread baguettes, each cut crosswise into five 4-inch pieces
Salt and freshly ground black pepper
6 cloves garlic
3 tablespoons extra virgin olive oil
6 sage leaves
2 cups mayonnaise
1 tablespoon fresh lemon juice
3 ounces oil packed sun-dried tomatoes, coarsely chopped
1 tablespoon capers, drained
5 ounces pitted Nicoise olives
1 clove garlic, finely chopped
1 teaspoon lemon zest
1 teaspoon fresh lemon juice
3 tablespoons extra virgin olive oil
Salt and freshly ground pepper

Steps:

  • Using a sharp knife, cut 1/2-inch slits all over lamb. Insert garlic slices into slits. Brush the lamb with 1/4 cup of the olive oil and sprinkle with herbs. Place in a baking dish, cover and let marinate in the refrigerator overnight.
  • Preheat grill. Brush green onions with some of the remaining oil and and season with salt and pepper to taste. Grill for 2 to 3 minutes on each side until almost cooked through. Remove to a plate.
  • Remove lamb from marinade and season with salt and pepper to taste. Grill the lamb until the thickest part registers 135 degrees F. for medium rare, turning occasionally, about 30 minutes. Transfer to a platter and tent with foil. Let stand 10 minutes.
  • Brush bread with some of the olive oil and grill, cut side down for until lightly golden brown, about 1 minute.
  • Chop onions. Cut lamb diagonally into thin slices. Serves with green onions, aioli and tapenade.
  • Sage Aioli: Puree garlic, oil and sage in a food processor until smooth. Add the mayonnaise and lemon juice and process until combined. Season with salt and pepper to taste.
  • Sun-dried Tomato-Black Olive Tapanade: Combine all ingredients in a food processor and process until smooth. Season with salt and pepper to taste.

GRILLED LAMB KEBOB SANDWICH WITH PICKLED RED ONIONS AND CILANTRO MINT SAUCE



Grilled Lamb Kebob Sandwich with Pickled Red Onions and Cilantro Mint Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 8h30m

Yield 8 servings

Number Of Ingredients 30

1 large onion, finely sliced
1/4 cup red wine vinegar
1 tablespoon honey
2 tablespoons olive oil
1 tablespoon finely chopped cilantro
Salt and pepper
Cilantro-Mint Yogurt Sauce:
1 tablespoon coarsely chopped fresh ginger
1 clove garlic
1 tablespoon jalapeno chile, seeded and chopped
4 green onions, coarsely chopped
1/4 cup cilantro
1/4 cup fresh mint
1 tablespoon fresh lime juice
Pinch of cumin
1 cup plain yogurt
Lamb Kebobs:
1 large onion coarsely chopped
3 cloves garlic, coarsely chopped
1 tablespoon coarsely chopped ginger
1 teaspoon cumin
1 teaspoon ground coriander
1/2 teaspoon ground allspice
1/2 teaspoon turmeric
1/2 teaspoon cayenne pepper
Salt and freshly ground pepper
2 cups yogurt
2 pounds lamb shoulder, cut into 1 inch cubes
Wooden skewers, soaked in water
8 Pita breads, 1-inch of top cut off to open pocket

Steps:

  • Pickled Red Onions: Place all ingredients in a small bowl and season with salt and pepper to taste. Let sit at room temperature for 1 hour.;
  • Cilantro-Mint Yogurt Sauce: Place ginger, garlic and chile in a food processor and process until smooth. Add the onions, cilantro, mint, lime juice and cumin and process until coarsely chopped. Add the yogurt and process until smooth. Season with salt and pepper.
  • Lamb Kebobs: Preheat grill. Heat olive oil in a medium skillet on the grill or sideburner. Add the onions and garlic and cook until soft. Add the spices and continue to cook for 2 minutes, let cool for 5 minutes. Place yogurt in a medium bowl and add the onion/spice mixture. Add the lamb cubes, cover and let marinate in the refrigerator for at least 8 hours.
  • Remove the lamb from the marinade, and season with salt and pepper to taste. Thread 4 to 5 lamb cubes on each skewer and grill for 2 to 3 minutes on each side for medium doneness.
  • Place 4 to 5 pieces of lamb in each pita, add some of the red onions and drizzle with the yogurt sauce.

GRILLED TANDOORI -YOGURT MARINATED LAMB SHOULDER WITH GRILLED ONIONS AND GREEN BEANS



Grilled Tandoori -Yogurt Marinated Lamb Shoulder with Grilled Onions and Green Beans image

Provided by Guy Fieri

Categories     main-dish

Time 7h45m

Yield 8 to 10 servings

Number Of Ingredients 19

1 tablespoon whole coriander seeds
1 tablespoon whole cumin seeds
3 cups plain yogurt
1 lime, zested and juiced
2 tablespoons paprika
2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
1 tablespoon sugar
1 tablespoon coarse kosher salt
1 tablespoon freshly ground black pepper
1 (4-pound) boneless lamb shoulder, butterflied
3 tablespoons chopped garlic
2 onions, peeled and quartered with root end attached
3 limes, cut in 1/2
1 pound green beans, ends trimmed and cut into 1-inch pieces
2 tablespoons ghee
2 tablespoons black sesame seeds

Steps:

  • Toast the coriander and the cumin in a saute pan over medium heat until the spices become fragrant and just begin to smoke, 2 minutes. Set the spices aside to cool and then blend them in a spice grinder.
  • Combine the yogurt, lime, cumin, coriander, paprika, ginger, cinnamon, turmeric, cayenne, sugar, salt, and pepper in a medium bowl.
  • Poke the lamb several times with a fork and place in a large resealable plastic bag with the garlic and the onions and pour in the yogurt mixture. Move the lamb around in the bag to coat completely and place in the refrigerator to marinate for 4 to 6 hours.
  • Remove the lamb and the onions from the marinade and let sit at room temperature for about 20 minutes. Discard the marinade. Heat the grill to high, sear all sides of the lamb and adjust grill to indirect heat, about 350 degrees F. Grill the lamb for about 45 minutes per side for medium. When the lamb is cooked, remove it to a platter to rest for 15 minutes before cutting.
  • Add the onions and the lime halves to the grill and cook until caramelized and tender, about 10 minutes. Remove the onions and the limes from the grill and set aside.
  • Bring a large pot of salted water to a boil over high heat, add the green beans and cook for 2 minutes. Remove from the pot to an ice bath to stop the cooking. Drain on a paper towels. Heat a large skillet over low heat and add the ghee and the green beans and allow to cook through. Squeeze the juice of 1/2 a grilled lime over the top, toss to coat and transfer to a platter. Garnish with the sesame seeds.
  • Slice the lamb and plate with the green beans and onions. Garnish with the remaining grilled limes.

GRILLED LAMB SANDWICHES



Grilled Lamb Sandwiches image

Provided by Guy Fieri

Time 2h

Yield 4 to 8 servings

Number Of Ingredients 22

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 RED PEPPER MAYO AND GRILLED GREEN ONIONS



GRILLED LAMB SANDWICHES WITH RED PEPPER MAYO AND GRILLED GREEN ONIONS image

Categories     Sandwich     Lamb     Picnic     Kid-Friendly     Backyard BBQ     Dinner     Lunch     Grill/Barbecue

Yield 8-10

Number Of Ingredients 13

5 cloves of garlic, finely minced
3 Tbsp fresh rosemary, finely minced
2 Tbsp evoo
1 tsp salt
1 tsp pepper
4 lbs boneless, butterflied leg of lamb
1/4 jarred roasted red peppers, chopped
2 garlic cloves, chopped
1/3 C mayo
1/4 tsp salt
1/4 tsp pepper
12 green onions
Rolls

Steps:

  • Combine the garlic through pepper in a small bowl. Rub vigorously over lamb. Roll meat back into a ball and wrap in plastic wrap, or just put it in a large gallon ziplock bag. Marinate for about 4 hours. ` We recommend using a charcoal grill with 1 mesquite chunk for added flavor. Prepare fire, and once coals are ashen, put the meat on the grill. Of course you can cook it on a gas grill, it just won't have that nice smoke flavor added. Cook 10-12 minutes on a side, over direct heat. Meanwhile, prepare red pepper mayo. In a small food processor, combine roasted red peppers, garlic, mayo, salt and pepper. Mix until thoroughly combined. During the last few minutes of grilling the lamb, add the green onions to the grill. Cook for a minute on each side. Watch closely as they could burn quickly! After removing lamb from the grill, let it rest 5-1 minutes. The meat will hold in its juices if you let it sit, as opposed to cutting it immediately and the juices will run all over your cutting board, leaving, you with dry meat. Not what you want! After the resting period, thinly slice the lamb. Put your sandwiches together on a nice roll, topped with lamb, mayo and grilled onions.

GRILLED LAMB WITH PEPPERS AND ONIONS



Grilled Lamb With Peppers and Onions image

Provided by Marian Burros

Categories     dinner, weekday, main course

Time 20m

Yield 2 servings

Number Of Ingredients 10

8 ounces whole onion or 7 ounces julienned, ready-cut onion (1 2/3 cups)
2 teaspoons olive oil
1 clove garlic
14 ounces whole red and yellow bell peppers or 12 ounces julienned, ready-cut peppers (3 cups)
1/2 to 1 jalapeno pepper
8 ounces boneless leg of lamb
1 cup no-salt-added canned black beans
1/4 teaspoon salt
Freshly ground black pepper to taste
2 tablespoons chopped cilantro

Steps:

  • Heat broiler, if using.
  • Cut the whole onion into julienne strips, and saute in hot oil in nonstick pan.
  • Mince garlic, and add to onion.
  • Wash, trim, seed and julienne the bell peppers, and add to onions.
  • Wash, trim, seed and mince the jalapeno, and add to vegetables.
  • Wash, dry and trim the lamb, and cut into inch-wide slices about one-quarter inch thick. Prepare stove-top grill if using. Grill or broil lamb until pink, about 5 minutes.
  • Drain and rinse the beans. Stir into vegetables with salt and pepper, and cook a couple of minutes.
  • Wash, dry and chop cilantro. Arrange vegetables on plate and top with strips of lamb. Sprinkle with cilantro, and serve with bread.

Nutrition Facts : @context http, Calories 494, UnsaturatedFat 12 grams, Carbohydrate 45 grams, Fat 22 grams, Fiber 13 grams, Protein 32 grams, SaturatedFat 8 grams, Sodium 532 milligrams, Sugar 5 grams

Tips:

  • Choosing the Right Lamb: Opt for high-quality lamb chops or steaks with good marbling for a flavorful and tender sandwich.
  • Marinating the Lamb: Marinate the lamb in a flavorful mixture of olive oil, herbs, and spices for at least 30 minutes or up to overnight to enhance its taste.
  • Grilling the Lamb: Preheat your grill to medium-high heat and cook the lamb chops or steaks for 4-5 minutes per side for medium-rare, or until desired doneness.
  • Grilling the Green Onions: Grill the green onions until they are slightly charred and tender, adding a smoky flavor to the sandwich.
  • Assembling the Sandwich: Use toasted bread or buns and layer the lamb, grilled green onions, tzatziki sauce, and crumbled feta cheese for a delicious and satisfying sandwich.

Conclusion:

Grilled lamb sandwiches with grilled green onions are a delightful and flavorful dish that combines tender lamb, smoky onions, tangy tzatziki sauce, and creamy feta cheese. By following these tips and using high-quality ingredients, you can create a sandwich that is both delicious and visually appealing. Whether you are grilling for a casual backyard gathering or a special occasion, this recipe is sure to impress your guests and become a favorite in your grilling repertoire.

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