Hoffman Media


Lamb Sandwiches

Lamb Sandwiches

1 (3-pound) boneless lamb shoulder, let stand at room temperature for 45 minutes
2¼ teaspoons coarse salt, divided
2¼ teaspoons ground black pepper, divided
2 tablespoons vegetable oil
4 cups chopped yellow onion
2 cups chopped carrot
2 cups chopped celery
6 cloves garlic, crushed
10 sprigs fresh thyme
2¾ cups Cabernet Sauvignon wine
4 cups unsalted beef stock
4 tablespoons extra-virgin olive oil, divided
½ teaspoon sugar
18 herb yeast rolls, split in half
Garnish: crispy onion pieces* and additional fresh thyme sprigs 

• Preheat oven to 400°.
• Season lamb on all sides with 2 teaspoons salt and 2 teaspoons pepper.
• In a large Dutch oven, heat vegetable oil over medium-high heat. Add lamb to pot. Cook until brown on all sides, 10 to 12 minutes.
• Remove lamb from pot. Set aside.
• Add onion, carrot, celery, and garlic to pot. Cook until vegetables are softened, approximately 10 minutes.
• Return lamb to pot. Add thyme, wine, beef stock, and 3 tablespoons olive oil. Cover with lid.
• Bake until lamb is very tender, approximately 4 hours.
• Remove from oven, and let cool for 1 hour.
• Strain liquid from vegetables, reserving juice and carrots.
• In a small saucepan, cook reserved liquid over medium-high heat until only 1½ cups remain, approximately 35 minutes. Set sauce aside.
• In the work bowl of a food processor, combine cooked carrot, remaining 1 tablespoon olive oil, sugar, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper. Process until smooth. Set aside
• Cut lamb into ½-inch-thick slices. Spread carrot purée on bottom half of each roll. Top with a small portion of lamb.
• Drizzle sauce over top, and sprinkle with crispy onion pieces. Sandwich with the tops of rolls.
• Garnish with thyme sprigs. Serve immediately.

*For testing purposes, we used Seneca Farms’ Crisp Onions, available at  senecasnacks.com and in the produce section in select grocery stores nationwide.

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