Lamb Grinder

Get the flavor of the Mediterranean with these sandwiches. Roast leg of lamb, horseradish sauce, Kalamata olives, mushrooms, rosemary, and garlic are loaded into Italian rolls and topped with lettuce, tomatoes, Asiago cheese, and feta cheese.

• Preparation Time: 60 mins
• Cooking Time: 1 hr 55 mins
• Total Time: 2 hr 55 mins
• Calories: 1637 Calories

Ingredients

• 1 cup sour cream
• 1 lemon, juiced
• 2 tablespoons olive oil
• 1 tablespoon olive oil
• 2 cups chicken stock
• 2 tablespoons minced garlic
• 1 tablespoon Worcestershire sauce
• 3 bay leaves
• 2 tablespoons dried rosemary
• 2 cups dry white wine
• 2 anchovy fillets, diced
• 2 tablespoons capers
• 4 cloves garlic, crushed
• 2 teaspoons chopped fresh rosemary
• 1 cup sliced mushrooms
• 1 tablespoon lemon pepper
• 1 tablespoon red wine
• 2 onions, sliced
• 2 teaspoons red pepper flakes
• 2 tablespoons granulated garlic
• Filling:
• 1 tablespoon garlic basil spread (see footnote for recipe link)
• 4 Italian-style hoagie buns, split lengthwise
• 1 cup crumbled feta cheese, divided
• Assembly:
• 1 cup shredded Asiago cheese, divided
• 2 tablespoons granulated onion
• Roast Lamb:
• 1 (4 pound) boneless leg of lamb
• Horseradish Cream:
• 2 tablespoons sweet hot mustard
• 1 head romaine lettuce, chopped - divided
• 2 cups halved cherry tomatoes, divided
• 0.25 cup kosher salt
• 0.25 cup freshly ground black pepper
• 0.25 cup prepared horseradish
• 0.25 cup Marsala wine
• 0.25 cup Italian seasoning
• 0.5 cup Kalamata olives, pitted and sliced in half

Recipe Instructions

Step 1

Preheat oven to 325 degrees F (165 degrees C).

Step 2

Increase oven temperature to 500 degrees F (260 degrees C).

Step 3

Combine kosher salt, black pepper, Italian seasoning, dried rosemary, granulated garlic, granulated onion, and lemon pepper together in a small bowl.

Step 4

Place lamb in a large roasting pan. Rub with lemon juice, 1 tablespoon olive oil, red wine, and Worcestershire sauce on all sides and between any crevices. Sprinkle with kosher salt mixture and rub over all sides. Pour white wine, chicken stock, 4 crushed garlic cloves, bay leaves, capers, and anchovies into the bottom of the roasting pan.

Step 5

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).

Step 6

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.

Step 7

Mix sour cream, horseradish, mustard, and garlic basil spread in a small bowl until combined. Cover and refrigerate.

Step 8

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 Marsala wine and cook until reduced, about 5 minutes.

Step 9

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.

Step 10

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.