Wednesday, 27 November 2013
Grilled Lamb Sandwiches with Goat Cheese, Caramelized Onions and Tomato Jam
Well, there isn't much to this recipe other than what is already indicated in the title. I used leftover lamb from the Rosemary-Garlic Roast Leg of Lamb to make mini sandwiches. Little sammies. Little lamb-y sammies. Yummy little lamb-y sammies. Hmmm, sorry. Here's the lamb I was using:
For the caramelized onions, I always prefer red onions. For one large onion, add about 2 Tbsp olive oil and 1 Tbsp butter into a pan. Add thin onion slices and stir to coat them fully with the oil/butter mixture. Then cook low and slow. If they start getting dry, add a splash of wine, beer or just water if that's all you have around. It takes 20-30 minutes, stirring often to ensure they don't stick. They are done when you want them to be ... but better the longer they cook.
If you don't have tomato jam, make it (here's my recipe). Or you can just use tomato chutney or another type of chutney.
Then it's just a matter of putting it together: (1) Bun/Bread, (2) Goat Cheese, (3) Tomato Jam, (4) Thinly Sliced Roasted Lamb and (5) Caramelized Onions. Enjoy!
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