Roasted Leg of Lamb Sandwich

Total Time:
17 hr 30 min
1 hr 40 min
8 hr 20 min
7 hr 30 min

8 sandwiches

  • 1/4 cup canola oil
  • 1/4 cup chopped fresh rosemary
  • 1/4 cup chopped fresh thyme
  • 1 head garlic, chopped
  • Kosher salt and fresh cracked black pepper
  • 1 boneless, rolled and tied leg of lamb
  • 1 baguette
  • Harissa, recipe follows
  • Saffron Aioli, recipe follows
  • Fennel Seed Slaw, recipe follows
  • Harrisa:
  • 2 1/2 pounds red Fresno peppers or other hot red peppers
  • 3 tomatoes
  • 2 carrots
  • 2 ribs celery
  • 3 heads garlic
  • 3/4 cups vegetable oil
  • 1 bunch fresh parsley
  • 1 ounce fresh thyme
  • 1 ounce kosher salt
  • 1/2 cup tomato paste
  • 1 quart water
  • Saffron Aioli:
  • 2 cloves garlic
  • 1 tablespoon salt
  • 2 egg yolks
  • 2 ounces harissa
  • 2 ounces lemon juice
  • 1 ounce saffron tea
  • 2 cups canola oil
  • Fennel Seed Slaw:
  • 1/2 cup mayo or aioli
  • 1/2 head cabbage, shredded
  • 1/2 yellow onion, thinly sliced
  • 1/4 cup Italian parsley leaves
  • 3 tablespoons red wine vinegar
  • 1 tablespoon toasted whole fennel seed
  • 1 teaspoon sugar
  • Kosher salt
Watch how to make this recipe.
  • Combine the canola oil, rosemary, thyme, garlic and some salt and pepper and rub all over the leg of lamb. Wrap and refrigerate overnight.

  • Preheat the oven to 225 degrees F. Roast the lamb until the internal temperature has reached 135 degrees F (for medium-rare), 3 1/2 to 4 1/2 hours. Let rest 20 minutes.

  • Toast the baguette. Slice the lamb and place on the baguette along with some Harissa, Saffron Aioli and Fennel Seed Slaw. Cut into 8 portions and serve.

  • This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

  • Preheat the oven to 375 degrees F. Roughly chop the peppers, tomatoes, carrots and celery. The garlic can be cut in half and added without peeling the cloves. Add the chopped vegetables, garlic, vegetable oil, parsley, thyme and salt to a large braising pan. Roast in the oven for 1 hour, stirring every 10 to 15 minutes. Add the tomato paste and 2 cups water. Continue cooking, stirring and adding 2 more cups water, until the vegetables are very tender, 2 more hours. Remove from the oven and pass through a food mill. The harissa may be divided into 1/2 cup dollops and frozen on a cookie sheet. Makes 3 cups.

Saffron Aioli:
  • Combine the garlic and salt in a food processor until they form a paste. Add the egg yolks, harissa, lemon juice and saffron tea and combine. Slowly add the canola oil, with the food processor running, until the oil has been emulsified. Makes 2 1/2 cups.

  • Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method.

Fennel Seed Slaw:
  • Combine the mayo, cabbage, onions, parsley, vinegar, fennel seeds and sugar. Season with salt. Makes 4 cups.

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