Recipes & Tips

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.  


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


  • 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.

To Assemble and Serve:

  • 9. Remove strings and slice meat thinly across the roll.
  • 10. Serve the sliced lamb on a bun with Tzatziki, arugula and pickled red onions.
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