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Butterflied Leg of Lamb Pita Sandwiches

By Tracey Zimmerman
Butterflied Leg of Lamb Pita Sandwiches

GAME TIME!

The gang here at EuroCAST loves big get-togethers. We’re a cookware company that loves to eat. And some of us here actually has been tracking who’s in the Super Bowl. My goal on days like this is simple. I make every game-time bite so delicious, you won’t care what’s happening on the TV. If your side fumbles the play, so what. You’ve got this delicious sandwich in your mouth.
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BUTTERFLIED LEG OF LAMB: THE CENTER OF THE BEST BOWL BUFFET

This is a pretty straightforward recipe, even considering how ridiculously delicious it is. Give it time … plan to start the day before to let it marinate in a deeply yummy garlic and lemon blend, then get it in the oven about five hours before game time (or the day before). During cooking, you’ll have plenty of time to hang out, organize people, steal a few bites of hummus, throw a ball in the back yard, or whatever specific genius things you love to do when you’ve got vast stretches of Sunday time on your hands. You’ll be delirious just smelling this leg of lamb get all deliscious in your oven.

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Roast lamb, garden hummus, eggplant, and spicy peprocinni make this a Super YUM sandwich. Touch Down!

INGREDIENTS

  • 4 pound Butterflied (leg bone removed) Leg of lamb

  • Marinade: Place these items in a bowl of a food processor and pulse until well minced.

  • Zest of 3 Lemons *I use a vegetable peeler to cut long thick strips.

  • 4 T. olive oil

  • 15-20 whole cloves garlic peeled

  • 6 shallots peeled and quartered

  • 1 -1 inch piece of a serrano pepper or a jalapeño pepper.

  • 1 cup Olive Oil

    In a large plastic Tupperware add the marinade to the lamb and smoosh around and then add:

  • the juice of the 3 lemons you zested

  • a good lashing of kosher salt-2 tablespoons should do

  • 1/2 teaspoon black pepper

  • Bundle of fresh thyme (6-7 sprigs)

  • 1 bay leaf

    Do this the day or even two days before, then when you’re going to put it in the oven, let it come to room temperature before proceeding.

TO GET IN THE OVEN:

  • In your EuroCAST Dutch Oven-Add the Lamb and all of the marinade

  • Water poured up to the side of the roast, but not covered.

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Some notes on the ingredients are in order:

  • My butcher ties his leg of lamb after he’s butterflied it … I like to open it up and allow it to breath in the lemon and garlic.

  • Cover the EuroCAST Dutch Oven with a tight covering of tin foil, and resist peeling it back while it cooks.

  • Place in a cold 300F oven (no need to pre-heat) and roast slow and low for 4-5 hours or until the meat is absolutely fork tender.

  • Taste for seasoning and adjust as desired.

One last thought. This should feed four to six people. But if they’re big people, and hungry, and have brought friends … double the recipe. It’s no harder to make.. And it sure is easy to eat.

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SERVING SUGGESTIONS

Serve this with toasted flat bread, or pita bread, garden hummus, spicy pickles and peppers, herbed yogurt, eggplant...so many choices!

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