Garlic and Herb Stuffed Grass-fed Lamb Sandwich Recipe from What’s Gaby Cooking

Garlic and Herb Grass-fed Lamb Sandwich Recipe

Servings: 6
Prep Time: 15 minutes
Cook Time: 1 hour

This versatile garlic and herb stuffed New Zealand grass-fed boneless leg of lamb recipe from What’s Gaby Cooking makes a stellar sandwich. Tender sliced lamb, tangy tzatziki, arugula, pickled red onions and a sweet Brioche bun – it’s a sandwich like no other.

Ingredients:

For the Lamb:

6 lb. New Zealand grass-fed boneless leg of lamb, butterflied (Tip: Look for the Taste Pure Nature logo)
Salt
Pepper
3 tablespoons garlic, minced
1/2 cup assorted chopped herbs, such as parsley, oregano, basil, thyme, chives, mint
2 tablespoons olive oil

For the Tzatziki:

1 1/2 cups plain Greek yogurt
1 Persian cucumber, diced
1 lemon, juiced
3 garlic cloves, minced
2 tablespoons fresh dill, chopped
Salt and pepper, to taste

To Serve:

Arugula
Pickled red onions
Brioche buns

Directions:

1. Preheat oven to 375°F.
2. Lay lamb leg flag on counter. Using a sharp knife, make several slits, about 2 inches long by 1/4-inch deep, so seasonings can penetrate the meat.
3. Sprinkle lamb leg generously with salt and pepper. Spread garlic evenly on top, then cover with herbs.
4. Roll meat to enclose stuffing and tie with string at 1-inch intervals. Keep diameter of roll the same so roast cooks evenly. Generously season outside of lamb leg with salt and pepper.
5. In a large skillet, heat oil over high heat. Brown lamb on all sides.
6. Once browned, transfer lamb to roasting pan and roast in the oven for 30 to 40 minutes for medium rare, or 1 hour for well done.
7. While the lamb is cooking, in a small bowl, combine all Tzatziki ingredients. Stir well.
8. Remove lamb from oven and let rest for at least 10 minutes.