Lamb Grinder
Recipe information
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Cooking:
1 hour
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Servings per container:
4
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Source:

Ingredients for - Lamb Grinder

1. Roast Lamb: -
2. Kosher salt - ¼ cup
3. Freshly ground black pepper - ¼ cup
4. Italian seasoning - ¼ cup
5. Dried rosemary - 2 tablespoons
6. Granulated garlic - 2 tablespoons
7. Granulated onion - 2 tablespoons
8. Lemon pepper - 1 tablespoon
9. Boneless leg of lamb - 1 (4 pound)
10. Lemon, juiced - 1
11. Olive oil - 1 tablespoon
12. Red wine - 1 tablespoon
13. Worcestershire sauce - 1 tablespoon
14. Dry white wine - 2 cups
15. Chicken stock - 2 cups
16. Garlic, crushed - 4 cloves
17. Bay leaves - 3
18. Capers - 2 tablespoons
19. Anchovy fillets, diced (Optional) - 2
20. Horseradish Cream: - 2
21. Sour cream - 1 cup
22. Prepared horseradish - ¼ cup
23. Sweet hot mustard - 2 tablespoons
24. Garlic basil spread (see footnote for recipe link) - 1 tablespoon
25. Filling: - 1 tablespoon
26. Olive oil - 2 tablespoons
27. Onions, sliced - 2
28. Marsala Wine - ¼ cup
29. Sliced mushrooms - 1 cup
30. Kalamata olives, pitted and sliced in half - ½ cup
31. Minced garlic - 2 tablespoons
32. Chopped fresh rosemary - 2 teaspoons
33. Red pepper flakes - 2 teaspoons
34. Assembly: - 2 teaspoons
35. Italian-style hoagie buns, split lengthwise - 4
36. Romaine lettuce, chopped - divided - 1 head
37. Halved cherry tomatoes, divided - 2 cups
38. Shredded Asiago cheese, divided - 1 cup
39. Crumbled feta cheese, divided - 1 cup

How to cook deliciously - Lamb Grinder

1. Stage

Preheat oven to 325 degrees F (165 degrees C).

2. Stage

Combine kosher salt, black pepper, Italian seasoning, dried rosemary, granulated garlic, granulated onion, and lemon pepper together in a small bowl.

3. Stage

Place lamb in a large roasting pan. Rub with lemon juice, 1 tablespoon olive oil, red wine, and Worcestershire Sauce on all sides and between any crevices. Sprinkle with kosher salt mixture and rub over all sides. Pour white wine, chicken stock, 4 crushed garlic cloves, bay leaves, capers, and anchovies into the bottom of the roasting pan.

4. Stage

Cover pan tightly with heavy-duty aluminum foil and roast lamb in the preheated oven until tender but still pink in the center, 1 1/2 to 2 hours. An instant-read thermometer inserted into the center of the meat should read 130 degrees F (54 degrees C).

5. Stage

Remove lamb to a cutting board and allow to cool slightly before slicing. Transfer meat to a large bowl and toss with some of the pan juices to keep it moist. Reserve remaining pan juices.

6. Stage

Increase oven temperature to 500 degrees F (260 degrees C).

7. Stage

Mix sour cream, horseradish, mustard, and garlic basil spread in a small bowl until combined. Cover and refrigerate.

8. Stage

Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat; cook and stir onions until they soften and begin to turn golden, about 12 minutes. Pour in Marsala wine and cook until reduced, about 5 minutes.

9. Stage

Stir mushrooms, Kalamata olives, 2 tablespoons minced garlic, fresh rosemary, and red pepper flakes into onion mixture; cook and stir until mushrooms have softened, about 5 minutes. Add lamb slices and reserved pan juices. Cook, stirring to combine, until heated through, about 10 minutes.

10. Stage

Spread each hoagie bun with horseradish sauce. Spoon lamb mixture into buns and top each sandwich with 1/4 of the lettuce, cherry tomatoes, Asiago cheese, and feta cheese. Serve with remaining pan juices for dipping.