Mediterranean Sandwich
Ingredients
- 2 lbs. or one small leg of lamb, boned and tied (can be done by your butcher)
- 1 head arugula
- 1 bunch fresh basil, chopped
- 2 medium red onions,
- 1/2 c. mayonnaise
- 2 tbsp. fresh thyme, chopped, divided
- 1 tbsp. fresh oregano, minced
- 3 cloves garlic, minced
- salt and pepper to taste
- 2 tbsp. fresh thyme, chopped
- 1 small bunch green onions, minced
- 1/2 c. dry red wine
- 1/2 c. stock (veal or chicken)
- Focaccio
Directions
Rub leg of lamb with half of the garlic and sprinkle with the oregano and half of the thyme. Roast in a 400 degree oven to an internal temperature of 130 degrees. Let stand for ten minutes. Slice, as thinly as possible. Add remaining garlic, basil, green onions, wine, and stock to the ingredients to pan and reduce by half of volume. Add sliced lamb to pan. Cut focaccia bread into 5″ by 5″ squares and slice open horizontally. Toast under broiler. Mix mayonnaise with thyme and spread on toasted focaccio. Sprinkle with chopped basil and dress with arugula. Add slices of lamb.
