Lamb Grinder Recipe

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Ingredients:

Serving

roast lamb
1/4 cup kosher salt
1/4 cup freshly ground black pepper
1/4 cup italian seasoning
2 tbsp dried rosemary
2 tbsp granulated garlic
2 tbsp granulated onion
1 tbsp lemon pepper
1 (4 lb) boneless leg of lamb
1 lemon, juiced
1 tbsp olive oil
1 tbsp red wine
1 tbsp worcestershire sauce
2 cups dry white wine
2 cups chicken stock
4 cloves garlic, crushed
3 bay leaves
2 tbsp capers
2 anchovy fillets, diced (optional)
horseradish cream
1 cup sour cream
1/4 cup prepared horseradish
2 tbsp sweet hot mustard
1 tbsp garlic basil spread ( see footnote for recipe link)
filling
2 tbsp olive oil
2 onions, sliced
1/4 cup marsala wine
1 cup sliced mushrooms
1/2 cup kalamata olives, pitted and sliced in half
2 tbsp minced garlic
2 tsp chopped fresh rosemary
2 tsp red pepper flakes
assembly
4 italian-style hoagie buns , split lengthwise
1 head romaine lettuce, chopped - divided
2 cups halved cherry tomatoes, divided
1 cup shredded asiago cheese, divided
1 cup crumbled feta cheese, divided

Directions:

Preheat oven to 325 degrees F (165 degrees C).
Combine kosher salt, black pepper, Italian seasoning, dried rosemary, granulated garlic, granulated onion, and lemon pepper together in a small bowl.
Place lamb in a large roasting pan. Rub with lemon juice, 1 tablespoon olive oil, red wine, and Worcestershire sauce on all sides and between any crevices. Sprinkle with kosher salt mixture and rub over all sides. Pour white wine, chicken stock, 4 crushed garlic cloves, bay leaves, capers, and anchovies into the bottom of the roasting pan.
Cover pan tightly with heavy-duty aluminum foil and roast lamb in the preheated oven until tender but still pink in the center, 1 1/2 to 2 hours. An instant-read thermometer inserted into the center of the meat should read 130 degrees F (54 degrees C).
Remove lamb to a cutting board and allow to cool slightly before slicing. Transfer meat to a large bowl and toss with some of the pan juices to keep it moist. Reserve remaining pan juices.
Increase oven temperature to 500 degrees F (260 degrees C).
Mix sour cream, horseradish, mustard, and garlic basil spread in a small bowl until combined. Cover and refrigerate.
Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat; cook and stir onions until they soften and begin to turn golden, about 12 minutes. Pour in Marsala wine and cook until reduced, about 5 minutes.
Stir mushrooms, Kalamata olives, 2 tablespoons minced garlic, fresh rosemary, and red pepper flakes into onion mixture; cook and stir until mushrooms have softened, about 5 minutes. Add lamb slices and reserved pan juices. Cook, stirring to combine, until heated through, about 10 minutes.
Spread each hoagie bun with horseradish sauce. Spoon lamb mixture into buns and top each sandwich with 1/4 of the lettuce, cherry tomatoes, Asiago cheese, and feta cheese. Serve with remaining pan juices for dipping.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1159.94 Kcal (4856 kJ)
Calories from fat	632.31 Kcal
		% Daily Value*
Total Fat	70.26g	108%
Cholesterol	175.26mg	58%
Sodium	4041.51mg	168%
Potassium	1703.66mg	36%
Total Carbs	50.74g	17%
Sugars	17.06g	68%
Dietary Fiber	9.19g	37%
Protein	58.49g	117%
Vitamin C	41.1mg	68%
Iron	6.4mg	35%
Calcium	1160.1mg	116%

Amount Per 100 g
Calories	120.07 Kcal (503 kJ)
Calories from fat	65.45 Kcal
		% Daily Value*
Total Fat	7.27g	108%
Cholesterol	18.14mg	58%
Sodium	418.36mg	168%
Potassium	176.36mg	36%
Total Carbs	5.25g	17%
Sugars	1.77g	68%
Dietary Fiber	0.95g	37%
Protein	6.05g	117%
Vitamin C	4.3mg	68%
Iron	0.7mg	35%
Calcium	120.1mg	116%

* 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

28.3

Points
28

PointsPlus

Good Points

saturated fat free,
low cholesterol

Bad Points

High in Sodium,
High in Total Fat

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