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Roast Lamb Leg French Dip

Serves6
IngredientsCheese, Dairy
Day PartDinner
Menu PartSandwich/Wrap
Cuisine TypeAmerican
Roast Lamb Leg French Dip

Source: American Lamb Board

While leg of lamb may be a pricier cut, it goes a long way when layered on a sandwich. And it’s a protein that’s a bit unexpected on sandwiches—a point that can win over guests looking for a change of pace. Chef Critchley subs lamb for beef in a traditional French dip that’s suitable for dinner, adding upscale touches with caramelized onions and Greek yogurt sauce. 

Ingredients

1 lamb leg bone
2 qt. beef broth
3 tbsp. oregano
4 tbsp. kosher salt, divided
1 tbsp. ground black peppercorns
2 tsp. ground pasilla chili
2 tsp. ground cinnamon
1 tsp. ground ginger
3 lb. boneless leg of lamb, rolled and tied
1/2 cup extra-virgin olive oil
8 hoagie rolls
16 slices Swiss cheese
Caramelized Onions (recipe below)
Greek Yogurt Sauce (recipe below)

Caramelized Onions

2 onions, thinly sliced
2 tbsp. butter, at room temperature
1/2 cup white wine

Greek Yogurt Sauce

1 cup Greek yogurt
1/3 cup pared, seeded, chopped cucumber
3 tbsp. chopped mint
1 tsp. hot pepper sauce
1 tsp. kosher salt
1 tsp. black pepper

Steps

  1. In saucepot, combine lamb bone with broth; simmer for 1 to 2 hours to infuse flavor. Strain liquid into mixing bowl and reserve.
  2. In small bowl, combine oregano, salt, peppercorns, chili, cinnamon and ginger. Place the lamb leg on a cookie sheet with a wire rack; rub evenly with the dry spices. Coat with oil; cover and marinate in refrigerator for at least 1 hour or overnight. 
  3. Preheat oven to 350°F. Place lamb on center rack in oven; bake 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.
  4. Prepare Caramelized Onions: In a saute pan, caramelize the onions in butter over medium heat; stir often, deglazing with the wine until thoroughly cooked and golden brown.
  5. Prepare Greek Yogurt Sauce: In medium bowl, combine yogurt, cucumber, mint, hot pepper sauce, salt and pepper.
  6. To serve: Slice lamb as thinly as possible; lay slices into warm lamb broth in mixing bowl. Slice and open rolls, lining each with two cheese slices. Toast in oven until golden brown. 
  7. Drain lamb jus off sliced lamb and reserve. Assemble slices of lamb on sandwiches; top with Caramelized Onions and Greek Yogurt Sauce. Serve with dipping bowl of lamb jus. 

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