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Grilled Lamb Sandwiches (Guy Fieri) Recipe

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Grilled Lamb Sandwiches (Guy Fieri)
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Ingredients
22
Count
Nutrition
1442
Calories
Total time
65
Minutes
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Ingredients:

Directions:

  1. Make the marinade by finely mincing the capers, oregano and garlic together. Add to a small bowl along with the yogurt, olive oil, lemon zest and some salt and pepper, stirring until well combined. Place the lamb in a large resealable bag and pour in the yogurt marinade. Mix it around so the lamb is completely coated all over. Squeeze out any air, reseal the bag and place in the refrigerator for at least 30 minutes, or up to overnight.
  2. Preheat the grill to medium-high heat.
  3. When the lamb is marinated, remove it from the bag and wipe off any excess with paper towels. Unfold the lamb, drizzle with a little olive oil and sprinkle well with salt and pepper on both sides; this will help form a nice crust. Grill for about 15 minutes, and then flip once and cook until cooked through and you have some color on the lamb, another 12 to 15 minutes on the second side. When done, remove from the grill, tent with foil and let rest for 10 to 12 minutes before carving across the grain into thin slices.
  4. Take the baguette and split horizontally lengthwise so you have long halves. Place on the grill to warm the bread through and get slightly crisp, about 2 minutes per side.
  5. To assemble the sandwiches, smear the bread with Harissa Mayo, stack with slices of lamb and Quick Pickled Sweet Cucumbers. Place the top of the baguette on and slice the sandwich into quarters.
  6. Harissa Mayo:
  7. Mix the mayonnaise, sour cream, harissa, vinegar and cumin together in a large bowl and stir with a whisk to combine. Taste for seasoning and add salt and pepper as desired. Refrigerate, and serve smeared on lamb sandwiches.
  8. Quick Pickled Sweet Cucumbers:
  9. Add the cucumber and chile slices to a medium bowl and toss to combine. In a medium saucepan, add the vinegar, sugar, 1/2 cup water and salt. Heat gently, stirring, just until the sugar and salt dissolve. Pour over the cucumbers and chiles in the bowl. Set aside to marinate at least 15 minutes before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1442.49 Kcal (6039 kJ)
Calories from fat 912.61 Kcal
% Daily Value*
Total Fat 101.4g 156%
Cholesterol 377.24mg 126%
Sodium 986.27mg 41%
Potassium 953.38mg 20%
Total Carbs 31.56g 11%
Sugars 29.02g 116%
Dietary Fiber 0.21g 1%
Protein 86.55g 173%
Vitamin C 18.4mg 31%
Vitamin A 0.1mg 4%
Iron 9.3mg 52%
Calcium 221.9mg 22%
Amount Per 100 g
Calories 198.3 Kcal (830 kJ)
Calories from fat 125.46 Kcal
% Daily Value*
Total Fat 13.94g 156%
Cholesterol 51.86mg 126%
Sodium 135.58mg 41%
Potassium 131.06mg 20%
Total Carbs 4.34g 11%
Sugars 3.99g 116%
Dietary Fiber 0.03g 1%
Protein 11.9g 173%
Vitamin C 2.5mg 31%
Iron 1.3mg 52%
Calcium 30.5mg 22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 37.3
    Points
  • 37
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Total Fat

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