Roasted Leg o' Lamb Sandwich (Guy Fieri) Recipe

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Roasted Leg o' Lamb Sandwich (Guy Fieri)
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Ingredients:

Directions:

  1. To Serve:
  2. For the lamb: Preheat the oven to 250 degrees F.
  3. Begin by unfolding the de-boned leg of lamb and placing in a large dish. Pour the lemon juice all over both sides of the lamb; this will help tenderize it.
  4. To a roasting pan, add the carrots, celery and onions.
  5. Place the garlic in a food processor and process until well chopped. Remove just under half of the garlic (about 4 cloves worth) and set aside for garlic butter. Add the rosemary and thyme leaves to the food processor and chop up well. Add the olive oil, salt and pepper. Pour the marinade over both sides of the lamb and massage it into the meat. Tie the lamb into a nice even shape with kitchen twine, and then place on the roasting pan on top of the vegetables.
  6. Place in the oven and roast until desired point of doneness (internal temperature should reach 125 degrees F for medium-rare), 3 to 4 hours. When done, let rest for 12 to 15 minutes before carving into slices (against the grain) for sandwiches. Season the slices with salt before serving.
  7. To make the jus, place the roasting pan over medium-high heat. Add the reserved thyme and rosemary stems and stir. Pour in the white wine, scraping up the brown bits at the bottom of the pan, and bring to a quick boil. Stir in the chicken stock and simmer for a couple of minutes while the lamb rests. Strain the liquid into a saucepan and keep warm until serving.
  8. To make the garlic butter, place the reserved garlic in a small saute pan and set over medium heat. Add the butter and warm through. Cook the garlic until fragrant, 4 to 5 minutes, and keep warm until just before serving.
  9. Preheat the oven to 375 degrees F.
  10. Cut the sourdough loaf into 1-inch-thick slices and smear each slice of bread with the garlic butter. Place in the oven until toasted, about 10 minutes.
  11. To assemble the sandwiches, smear each slice of bread with a little Fresno Chili Mayo on both sides then layer with a good heaping of sliced roast lamb. Top with a scoop of Fennel Brussels Sprouts Slaw and place top slice of bread on to form a sandwich. To serve, dip the sandwich in the jus.
  12. Fire Roasted Fresno Chile Mayo:
  13. Preheat the oven to 450 degrees F.
  14. Spread the garlic and peppers on a small roasting dish and drizzle with a little olive oil. Place in the oven and roast the chiles until the skin blisters, 7 to 8 minutes. Remove from the oven, place in a bowl and cover with plastic so the chiles sweat. Allow to sit for 5 minutes, and then carefully peel the skins off and remove the stems and seeds.
  15. In a blender, place the roasted chiles and garlic. Blend until smooth, and then add the egg yolks, lemon juice, sugar and some salt. With the blender running, slowly drizzle in the olive oil until the mixture emulsifies. Refrigerate the chile mayo until ready to use. Makes about 2 cups.
  16. Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method.
  17. Fennel Brussels Sprout Slaw:
  18. Remove the core from the fennel bulb and finely slice with a sharp knife or a mandoline. Repeat the process for the red cabbage. Finely slice the onion and the Brussels sprouts. In a large bowl, combine the olive oil, vinegar, sugar and lemon juice. Whisk together and season with salt and pepper. Fold in the shredded fennel, chopped fennel fronds and shredded Brussels sprouts. Mix together well, and then cover and place in the refrigerator for 15 to 20 minutes before serving so the vegetables soften and absorb the vinaigrette. Stir well before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1616.69 Kcal (6769 kJ)
Calories from fat 1254.47 Kcal
% Daily Value*
Total Fat 139.39g 214%
Cholesterol 253.57mg 85%
Sodium 745.85mg 31%
Potassium 1408.72mg 30%
Total Carbs 35.73g 12%
Sugars 9.97g 40%
Dietary Fiber 5.88g 24%
Protein 49.41g 99%
Vitamin C 121.4mg 202%
Vitamin A 0.9mg 30%
Iron 7.1mg 39%
Calcium 149.6mg 15%
Amount Per 100 g
Calories 230.49 Kcal (965 kJ)
Calories from fat 178.85 Kcal
% Daily Value*
Total Fat 19.87g 214%
Cholesterol 36.15mg 85%
Sodium 106.34mg 31%
Potassium 200.84mg 30%
Total Carbs 5.09g 12%
Sugars 1.42g 40%
Dietary Fiber 0.84g 24%
Protein 7.04g 99%
Vitamin C 17.3mg 202%
Vitamin A 0.1mg 30%
Iron 1mg 39%
Calcium 21.3mg 15%

* 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

  • 43.1
    Points
  • 44
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Total Fat

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