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Ingredientes
- 3 lb butterflied boned leg of lamb
- 6 x garlic cloves finely sliced
- 2 Tbsp. finely-minced fresh thyme
- 1 Tbsp. finely-minced fresh rosemary
- 1/2 c. extra virgin olive oil
- 2 bn spring onions trimmed
- 2 x French bread baguettes each cut crosswise into five 4" pcs Salt to taste Freshly-grnd black pepper to taste
- 6 x garlic cloves
- 3 Tbsp. extra virgin extra virgin olive oil
- 6 x sage leaves
- 2 c. mayonnaise
- 1 Tbsp. fresh lemon juice
- 3 ounce oil-packed sun-dry tomatoes coarsely minced
- 1 Tbsp. capers liquid removed
- 5 ounce pitted Nicoise olives
- 1 x garlic clove finely minced
- 1 tsp lemon zest
- 1 tsp fresh lemon juice
- 3 Tbsp. extra-virgin extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
Direcciones
- Using a sharp knife, cut 1/2-inch slits all over lamb. Insert garlic slices into slits. Brush the lamb with 1/4 c. of the extra virgin 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 min on each side till almost cooked through. Remove to a plate.
- Remove lamb from marinade and season with salt and pepper to taste. Grill the lamb till the thickest part registers 135 degrees for medium-rare, turning occasionally, about 30 min. Transfer to a platter and tent with foil. Let stand 10 min.
- Brush bread with some of the extra virgin olive oil and grill, cut-side down for till lightly golden, about 1 minute.
- Chop onions. Cut lamb diagonally into thin slices.
- Serves with green onions, Sage Aioli and Sun-dry Tomato-Black Olive Tapanade.
- Sage Aioli: Puree garlic, oil and sage in a food processor till smooth. Add in the mayonnaise and lemon juice and process till combined. Season with salt and pepper to taste.
- Sun-dry Tomato-Black Olive Tapanade: Combine all ingredients in a food processor and process till smooth. Season with salt and pepper to taste.
- This recipe yields 8 servings.
- Comments: Original title as listed is "Grilled Lamb Sandwiches with Grilled Spring Onions with Sage Aioli and Sundried Tomato Tapenade."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 111g | |
| Recipe makes 8 servings | |
| Calories 592 | |
| Calories from Fat 576 | 97% |
| Total Fat 65.19g | 81% |
| Saturated Fat 9.05g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 327mg | 14% |
| Potassium 102mg | 3% |
| Total Carbs 4.02g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 0.86g | 1% |
| Protein 0.79g | 1% |
