Grilled Lamb Sandwiches with Grilled Green Onions

Grilled Lamb Sandwiches with Grilled Green Onions
Photo by Mark Thomas


  • 1 ½ cups purchased tapenade
  • Aioli
  • Red Bell Pepper Sauce
  • 1 tablespoon fresh rosemary
  • 2 tablespoons fresh thyme
  • 1 4 1/2-pound butterflied boned leg of lamb, trimmed of excess fat
  • 6 garlic cloves
  • + 4 more ingredients
    • 7 tablespoons extra-virgin olive oil
    • 2 French-bread baguettes
    • 5 bunches green onions
    • 1 tablespoon dried savory

Using sharp knife, cut 1/2-inch slits all over lamb. Insert garlic slices into slits. Sprinkle lamb with salt and pepper, then herbs, pressing herbs to adhere. (Can be prepared 1 day ahead. Cover and chill.) Prepare barbecue (medium-high heat). Place green onions in large roasting pan. Drizzle 1/...

View full recipe at Epicurious


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