Marinated Grilled Leg of Lamb Sandwich

The Ed sandwich from the Left Bank restaurant in Larkspur Ca. One of the best things I ever had off their menu and I probably had it 20 times when I lived in Ca. The combination of the grilled lamb, rustic sliced and toasted olive bread, arugula greens, mayonnaise and fresh ground salt and pepper is just unbeatable.

 

Ingredients:
Grass fed leg of lamb
1 sprig rosemary, chopped
8 cloves crushed garlic
2 tablespoons olive oil
Rustic black olive bread, sliced
Arugula
Mayonnaise
Salt and pepper

Preparation:

I like using grass fed leg of lamb because it's generally a smaller cut of meat. Start by rinsing and drying the meat. Place the meat into a large Ziploc bag and add the chopped rosemary, crushed garlic and olive oil. Marinate a few hours for best results.

 

Grill the marinated lamb over medium high flame to char the outside. Turn the meat on the grill every few minutes until the internal temp hits 145 degrees which should take about 25 minutes for medium rare. Remove from the grill and let rest 10 minutes. You can see I like my leg of lamb pretty rare so I took mine off the grill at 130 degrees. When the lamb is ready to serve, slice into 1/4" slices for your sandwich.

 

To prepare the sandwich, slice the olive bread and toast. Take the bottom piece of bread and add some mayonnaise. Next, add some of the lamb slices and give a nice grind of fresh slat and pepper right on the meat. Take a little bit of arugula greens and the place on the sliced lamb. Lastly, add some mayonnaise top piece of bread and complete the sandwich.

 

Serve with a simple salad. Enjoy!