Grilled Lamb Sandwiches With Grilled Spring Onions With Sage Aioli And Sundried Tomato Tapenade Recipes

GRILLED LAMB SANDWICHES

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.

TAPENADE AIOLI DIP

Steps:

• Roast the garlic: Preheat the oven to 400 degrees F. Trim the top third of the head of garlic, exposing the bulbs. Drizzle with canola oil and sprinkle with salt. Wrap in foil and roast until the cloves are soft and golden brown, about 40 minutes.
• Put the egg, egg yolk, 1 tablespoon of mashed roasted garlic (4 or 5 cloves), lemon juice, mustard and a pinch of salt in a blender. Blend to a paste on high speed. With the blender running, add the olive oil in a slow, steady stream until a thick aioli forms. Add the Castelvetrano and Kalamata olives, capers, rosemary and anchovy paste. Blend again on high speed until smooth. Add salt to taste. Refrigerate in an air-tight container until ready to serve.
• Before serving, garnish the aioli with chopped olives, capers and rosemary.

GRILLED LAMB SANDWICHES WITH GRILLED GREEN ONIONS

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.