Lamb Sandwiches Recipe

Lamb Sandwiches Recipe
Staff Writer
Chives

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Chives

For a great sandwich, you need plenty of crunch and a good allotment of flavor and texture contrasts. Here, the tender, tasty lamb meat contrasts with the toasted bread and the crunchy, moist celery root salad. It’s important to place a lettuce leaf on either side of the lamb and celery root salad to keep the bread from getting soggy. Serve these sandwiches with some crispy gherkins and a glass of good ale. 

Ingredients

  • 8 slices crusty bread, ½-inch thick each
  • 1 large clove garlic, halved
  • Fine sea salt and freshly ground black pepper
  • ¼ cup mayonnaise
  • 1 large or 2 small celery root(s), peeled and julienned (about 1 pound)
  • 1 tablespoon chopped fresh tarragon
  • 1 tablespoon minced fresh chives
  • 1 tablespoon minced shallots (1 medium shallot)
  • 1 teaspoon fresh squeezed lemon juice (½ small lemon)
  • 8 leaves Romaine or other crisp lettuce
  • 1 ½-2 pounds leftover cooked lamb, at room temperature, trimmed of fat and sliced thin

Directions

Rub the bread slices lightly with the garlic and season moderately with  salt and pepper, then toast them to your liking. (The best way to do this is on an outdoor charcoal grill; otherwise, do it in the oven at 350 degrees or on a griddle pan.)

Place the mayonnaise, celery root, tarragon, chives, and shallots in a bowl. Add the lemon juice, toss well to combine, then season to taste with salt and pepper. Make sandwiches layered as follows: 1 slice of bread, 1 leaf of lettuce, a portion of lamb, a portion of celery root salad, another leaf of lettuce, and a second slice of bread. Any excess salad can be served on the side or refrigerated for up to 2 days. 

Lamb Shopping Tip

Look for meat that is bright red. Red meat turns paler as the hemoglobin within releases oxygen – a sign that the meat has been sitting too long at the butcher's counter.

Lamb Cooking Tip

When browning meat, resist the urge to move the meat – you must allow a flavorful crust to form over high heat. Once it has formed, the meat should slide freely with the shake of a pan.

Lamb Wine Pairing

Most red wines, especially cabernet sauvignon, but also including cabernet franc, mourvèdre, Rhône blends, zinfandel, petite sirah, nebbiolo, nero d'avola, primitivo, barbera, and sangiovese.