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Рецепт Grilled Lamb Sandwiches With Grilled Spring Onions

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0 голосов | 1059 визитов
Порций: 8

Ингредиенты

Cost per serving $1.32 view details
  • 3 lb butterflied boned leg of lamb
  • 6 x garlic cloves finely sliced
  • 2 Tbsp. finely-minced fresh thyme
  • 1 Tbsp. finely-minced fresh rosemary
  • 1/2 c. extra virgin olive oil
  • 2 bn spring onions trimmed
  • 2 x French bread baguettes each cut crosswise into five 4" pcs Salt to taste Freshly-grnd black pepper to taste
  • 6 x garlic cloves
  • 3 Tbsp. extra virgin extra virgin olive oil
  • 6 x sage leaves
  • 2 c. mayonnaise
  • 1 Tbsp. fresh lemon juice
  • 3 ounce oil-packed sun-dry tomatoes coarsely minced
  • 1 Tbsp. capers liquid removed
  • 5 ounce pitted Nicoise olives
  • 1 x garlic clove finely minced
  • 1 tsp lemon zest
  • 1 tsp fresh lemon juice
  • 3 Tbsp. extra-virgin extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste

Инструкции

  1. Using a sharp knife, cut 1/2-inch slits all over lamb. Insert garlic slices into slits. Brush the lamb with 1/4 c. of the extra virgin olive oil and sprinkle with herbs. Place in a baking dish, cover and let marinate in the refrigerator overnight.
  2. Preheat grill. Brush green onions with some of the remaining oil and and season with salt and pepper to taste. Grill for 2 to 3 min on each side till almost cooked through. Remove to a plate.
  3. Remove lamb from marinade and season with salt and pepper to taste. Grill the lamb till the thickest part registers 135 degrees for medium-rare, turning occasionally, about 30 min. Transfer to a platter and tent with foil. Let stand 10 min.
  4. Brush bread with some of the extra virgin olive oil and grill, cut-side down for till lightly golden, about 1 minute.
  5. Chop onions. Cut lamb diagonally into thin slices.
  6. Serves with green onions, Sage Aioli and Sun-dry Tomato-Black Olive Tapanade.
  7. Sage Aioli: Puree garlic, oil and sage in a food processor till smooth. Add in the mayonnaise and lemon juice and process till combined. Season with salt and pepper to taste.
  8. Sun-dry Tomato-Black Olive Tapanade: Combine all ingredients in a food processor and process till smooth. Season with salt and pepper to taste.
  9. This recipe yields 8 servings.
  10. Comments: Original title as listed is "Grilled Lamb Sandwiches with Grilled Spring Onions with Sage Aioli and Sundried Tomato Tapenade."

Nutrition Facts

Amount Per Serving %DV
Serving Size 111g
Recipe makes 8 servings
Calories 592  
Calories from Fat 576 97%
Total Fat 65.19g 81%
Saturated Fat 9.05g 36%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 327mg 14%
Potassium 102mg 3%
Total Carbs 4.02g 1%
Dietary Fiber 1.0g 3%
Sugars 0.86g 1%
Protein 0.79g 1%
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