Roast Lamb Leg “French Dip” with Caramelized Onions & Greek Yogurt Sauce

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Recipe provided by | Regional Director of Culinary John Critchley Barcelona Wine Bars Washington, DC

Ingredients

American Lamb leg bone 1
Beef broth 2 quarts
American Lamb leg, boneless, rolled and tied 1 (about 3 pounds)
Oregano, dried 3 tablespoons
Kosher salt 2 tablespoons
Black peppercorns, ground 1 tablespoon
Kosher salt 2 tablespoons
Pasilla chile, ground 2 teaspoons
Ground cinnamon 2 teaspoons
Ground ginger 1 teaspoon
Extra virgin olive oil 1/2 cup
Hoagie rolls 8
Swiss cheese slices 16

Caramelized Onions

Onions, thinly sliced 2 medium
Butter, room temperature 2 tablespoons
White wine 1/2 cup

Greek Yogurt Sauce

(makes about 1-1/2 cups)
Greek yogurt 1 cup
Cucumber, pared, seeded, chopped 1/3 cup
Chopped mint 3 tablespoons
Hot pepper sauce 1 teaspoon
Kosher salt 1 teaspoon
Black pepper 1 teaspoon

Directions

In a pan, combine the lamb bone with broth; simmer for 1 to 2 hours to infuse the flavor.
Strain liquid and reserve
In a small bowl, combine oregano, salt, peppercorns, chile, cinnamon and ginger. Place the lamb leg on a cookie sheet with a wire rack; rub evenly with the dry spices. Coat with oil; marinate in refrigerator for at least one hour or overnight, covered. Place on center rack in oven; bake at 350°F 40 to 60 minutes, until thermometer inserted into the leg reaches 130°F. Remove lamb from oven; let rest at room temperature for 20 to 30 minutes.

Caramelized Onions

In a sauté pan, caramelize the onions in butter over medium heat; stir often, deglazing with the wine until thoroughly cooked and golden brown.

Greek Yogurt Sauce

In a medium bowl, combine yogurt, cucumber, mint, hot pepper sauce, salt and pepper.
Slice the lamb as thinly as possible; lay slices into the warm lamb jus in the mixing bowl. Slice and open rolls, lining each with two cheese slices. Toast in oven until golden brown. Drain lamb jus off sliced lamb and reserve. Assemble the slices of lamb on the sandwiches. Top with Caramelized Onions and Greek Yogurt Sauce. Serve with dipping container of lamb jus.

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SERVINGS: 6 to 8

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