lamb grinder

Ingredients

• Servings: 4
• roast lamb:
• 1/4 cup kosher salt
• 1/4 cup freshly ground black pepper
• 1/4 cup italian seasoning
• 2 tablespoons dried rosemary
• 2 tablespoons granulated garlic
• 2 tablespoons granulated onion
• 1 tablespoon lemon pepper
• 1 (4 pound) boneless leg of lamb
• 1 lemon, juiced
• 1 tablespoon olive oil
• 1 tablespoon red
• 1 tablespoon worcestershire sauce
• 2 cups dry white
• 2 cups chicken stock
• 4 cloves garlic, crushed
• 3 bay leaves
• 2 tablespoons capers
• 2 anchovy fillets, diced (optional)
• horseradish cream:
• 1 cup sour cream
• 1/4 cup prepared horseradish
• 2 tablespoons sweet hot mustard
• 1 tablespoon garlic basil spread (see footnote for recipe link)
• filling:
• 2 tablespoons olive oil
• 2 onions, sliced
• 1/4 cup
• 1 cup sliced mushrooms
• 1/2 cup kalamata olives, pitted and sliced in half
• 2 tablespoons minced garlic
• 2 teaspoons chopped fresh rosemary
• 2 teaspoons red pepper flakes
• assembly:
• 4 italian-style hoagie buns, split lengthwise
• 1 head romaine lettuce, chopped - divided
• 2 cups halved cherry tomatoes, divided
• 1 cup shredded asiago cheese, divided
• 1 cup crumbled feta cheese, divided

Recipe

Cook Time: 1 hr 55 mins

Ready Time: 2 hrs 55 mins


• preheat oven to 325 degrees f (165 degrees c).
• combine kosher salt, black pepper, italian seasoning, dried rosemary, granulated garlic, granulated onion, and lemon pepper together in a small bowl.
• place lamb in a large roasting pan. rub with lemon juice, 1 tablespoon olive oil, red , and worcestershire sauce on all sides and between any crevices. sprinkle with kosher salt mixture and rub over all sides. pour white , chicken stock, 4 crushed garlic cloves, bay leaves, capers, and anchovies into the bottom of the roasting pan.
• cover pan tightly with heavy-duty aluminum foil and roast lamb in the preheated oven until tender but still pink in the center, 1 1/2 to 2 hours. an instant-read thermometer inserted into the center of the meat should read 130 degrees f (54 degrees c).
• remove lamb to a cutting board and allow to cool slightly before slicing. transfer meat to a large bowl and toss with some of the pan juices to keep it moist. reserve remaining pan juices.
• increase oven temperature to 500 degrees f (260 degrees c).
• mix sour cream, horseradish, mustard, and garlic basil spread in a small bowl until combined. cover and refrigerate.
• heat 2 tablespoons olive oil in a large pot or dutch oven over medium-high heat; cook and stir onions until they soften and begin to turn golden, about 12 minutes. pour in and cook until reduced, about 5 minutes.
• stir mushrooms, kalamata olives, 2 tablespoons minced garlic, fresh rosemary, and red pepper flakes into onion mixture; cook and stir until mushrooms have softened, about 5 minutes. add lamb slices and reserved pan juices. cook, stirring to combine, until heated through, about 10 minutes.
• spread each hoagie bun with horseradish sauce. spoon lamb mixture into buns and top each sandwich with 1/4 of the lettuce, cherry tomatoes, asiago cheese, and feta cheese. serve with remaining pan juices for dipping.