Greek Barbecue Lamb Sandwich

There are many ways to serve lamb, but if you want to try something less traditional, you should consider trying this  fabulous greek lamb sandwich, which we made a while ago.

When you have made the meat, it is as easy as boiling an egg, and you get all the good flavors from the greek cuisine combined with the charcoal flavor from the grill – a great great way to serve lamb.

 

Ingredients (4 servings)

1 Barbecue lamb roast

4 greek flatbread

1 cup greek yoghurt

1 cucumber

2 garlic cloves, minced

2 tbsp. salt

1 romaine salad, sliced

3 red peppers

1 head 2 small tomatoes

1 red onion

1 cup feta cheese, crumbled

1/2 cup stoneless black olives

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Grate the cucumber and sprinkle with salt. Let rest in a colander while chopping the vegetables.

Chop the red peppers, tomatoes, red onion and olives into a small cubes.

Drain the salted cucumber as much as possible and mix with the minced garlic and greek yoghurt. Refrigerate the tzatziki for 5-10 minutes.

Cut the lamb roast into 1/2-inch slices and place 2 slices on each flatbread. Add sliced salad, tzatziki, chopped vegetables and some crumbled feta cheese.

Fold the bottom of the flatbread followed by both sides. That way, you don’t drop any of the filling while eating 🙂

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Bon Appétit!

Ingredients (4 servings)

1 Barbecue lamb roast

4 greek flatbread

2.5 dl greek yoghurt

1 cucumber

2 garlic cloves, minced

2 tbsp. salt

1 head romaine salad, sliced

3 red peppers

12 small tomatoes

1 red onion

2.5 dl feta cheese, crumbled

1.25 dl stoneless black olives

 

Barbecue Lamb Roast

This way to cook lamb roast is a great in more than one way. If you are one of those lamb ‘haters’ that have had an unfortunate experience, you should not be afraid to try this.

Most people have tried to eat lamb, thinking that they eat a hundred year old sheep – it tastes like wet wool, growth in your mouth and has a horrible aftertaste. Such an experience can ruin everything, but we promise that this time you will experience the true glory of lamb meat (and hopefully forget all about the bad experiences).

 

Ingredients (6 servings)

1 lamb shoulder

2 shallots

1 whole garlic

1/2 stick butter

1 1/2 cup breadcrumbs

1/4 cup parmesan cheese, grated

1/4 cup almonds, roasted

Olive oil

4 tbsp. Italian seasoning

1 cup red wine

 

Begin by making the breadcrumbs. Take what correspond to 1 1/2 cup of leftover bread (we alway have some in the freezer) and cut it into small cubes. Bake in the oven at 400F for 10 minutes or until golden brown. Set a side.

Chop the shallots, almonds and half of the garlic cloves finely – keep separate.

Remove the bone from the lamb shoulder (if you buy it at your local butcher, you can ask him to do it). Spread out some olive oil on the inside of the lamb shoulder and sprinkle it with 2 tbsp. of Italian seasoning and the chopped garlic.

Mix the breadcrumbs with the chopped shallots and almonds, grated parmesan cheese and put on top of the all the other ingredients. Top it of with thin slices of butter (make sure that you can close the meat completely – if not, you have used t much stuffing).

Tie up the lamb shoulder together and make sure that the stuffing can’t fall out. Take a small kitchen knife and cut small incisions on the outside of the tied meat. Stuff the incisions with the rest of the garlic cloves. Top it of with olive oil and the remaining 2 tbsp. Italian seasoning.

Place the stuffed lamb shoulder in a cast iron pan or an ovenproof tray. Pour in the red wine and 2 tbsp. butter. Let rest in the fridge while prepping the (kettle) grill.

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Set the grill for indirect heating (coal in one side). The temperature should be around 320F. The meat should cook approximately 30 minutes per pound or until it the internal temperature reaches 158F.

Set the cast iron pan with the meat in the middle of the grill and put on the lit. Turn the pan halfway through the cooking process, so it gets cook evenly on both sides. Remove from the grill when it has reached the target temperature and let rest for 10-15 minutes.

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Remove the tie and cut the meat into thick slices and serve as part of a greek barbecue lamb sandwich 🙂

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Bon Appétit!

Ingredients (6 servings)

1 lamb shoulder

2 shallots

1 whole garlic

56 g butter

3.75 dl breadcrumbs

0.6 dl parmesan cheese, grated

0.6 dl almonds, roasted

Olive oil

4 tbsp. Italian seasoning

2.5 dl red wine