Prep Time
20 MIN
Cook Time
40 MIN
Total Time
1 HR
Servings
8
Ingredients
For the American Lamb:
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1 boneless leg of American lamb, butterflied (about 4-5 pounds)
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6 cloves garlic, minced
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2 tablespoons fresh rosemary, chopped
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2 tablespoons fresh thyme, chopped
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1 tablespoon fresh oregano, chopped
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1 tablespoon dried cumin
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1 lemon, zest and juice
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1/4 cup olive oil
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4 teaspoons sea salt
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2 teaspoons freshly ground black pepper
For the Peppadew Aioli:
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1 cup mayonnaise
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1/3 cup finely chopped peppadew peppers
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2 cloves garlic, minced
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1 tablespoon lemon juice
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Salt and pepper to taste
For the Arugula & Pecorino Salad:
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4 cups fresh arugula
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1/2 cup shaved Pecorino cheese
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1/2 a lemon, juiced
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2 tablespoons extra-virgin olive oil
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Salt and pepper to taste
For Assembly:
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8 ciabatta rolls or other high-quality sandwich rolls, split and toasted
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Extra virgin olive oil for drizzling
Directions
1. Marinate the American Lamb:
In a bowl, combine minced garlic, rosemary, thyme, oregano, cumin, lemon zest, lemon juice, olive oil, salt, and pepper.
Rub the mixture all over the leg of American lamb.
Cover and refrigerate for at least 4 hours, preferably overnight.
2. Grill the American Lamb:
Preheat your grill to medium-high heat.
Remove the lamb from the marinade and let it come to room temperature.
Grill the lamb for about 15-20 minutes per side, depending on the thickness, until the internal temperature reaches 140°F (for medium-rare) or your desired doneness.
Let the lamb rest for 10-15 minutes before slicing thinly against the grain.
3. Prepare the Peppadew Aioli:
In a bowl, mix together mayonnaise, chopped peppadew peppers, grated garlic, lemon juice, salt, and pepper. Adjust seasoning to taste. Refrigerate until ready to use.
4. Prepare the Arugula & Pecorino Salad:
In a large bowl, toss together arugula and shaved Pecorino cheese.
Drizzle with lemon juice and extra-virgin olive oil. Season with salt and pepper. Toss gently to combine.
5. Assemble the Sandwiches:
Spread a generous amount of peppadew aioli on both halves of each roll. Layer sliced grilled lamb on top of the aioli. Top with a handful of the arugula & Pecorino salad. Close the sandwiches with the top halves of the rolls.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
