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Lamb Sandwiches

So I've decided with my 1lb hunk o' lamb (first referenced here: http://chowhound.chow.com/topics/9104...), I'd like to make some sort of gyro-like sandwich. I do have a meat grinder so I can grind up the meat and use Alton Brown's recipe for gyros, but I sort of kind of want to use the hunk whole, and then slice. If I do that, how would you all suggest I marinate/season it prior to roasting (or maybe grilling it).

Any/all suggestions on how to make the best lamb sandwich are appreciated.

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  1. Olive oil, rosemary, garlic, and a little lemon juice.

    1. You said you made kebobs with the first piece, but were they brochettes or kaftas? If the former, you could grind it (I know, you said you preferred whole...) and make lamb kafta, which I did this weekend for a party.The recipe came from this book:

      http://www.amazon.com/The-Book-Middle...

      Called for ground lamb spiced with ground coriander, cumin, cinnamon, and ginger, grilled over blazing coals to char the exterior, medium on the interior, they turned out great.

      One use we thought of for the leftovers was to make sandwiches - pita (or regular rolls) with a yogurty sauce (tzatziki or similar), and with grilled vegetables (we have leftover grilled peppers and zucchini).

      Served cold in the heat we've been having in the midwest, they'd be a good dinner.

      3 Replies
      1. re: foreverhungry

        Brochettes before. I would like to make kafta at some point, but I fear a lot of the spices used would irritate my SO's stomach (he has Crohn's disease).

        1. re: juliejulez

          The spicing was subtle, but I understand the concern. For 2 lbs of lamb, I believe the recipe called for 1/2 teaspoon ground of each, which isn't a huge amount, along with finely diced onion, cilantro, and parsley.

          1. re: foreverhungry

            Usually it has nothing to do w/ the amount... just that it's there at all. Even tiny bits of cilantro really mess him up :(

      2. The only way I make gyros is with thin sliced leg of lamb, not ground. That's how the best Greek places around here do it. Then tzatziki, with some cucumbers and onions mixed in.

        4 Replies
        1. re: coll

          That's what I thought but then when I googled it, all the recipes I found were for ground. How do you prepare the meat?

          1. re: juliejulez

            I marinade it overnight with oil, red vinegar and lemon juice. A couple of chopped garlic cloves, some salt (or olive juice) and pepper, good amount of oregano, some cayenne, mint and cumin. I myself use a bone in leg, it's just what I've always done, but that's just me.

            And I forgot to say, along with the tzatziki on the gyro, sliced tomatoes, onions and lettuce. You just reminded me, I think I have a leg stashed in the freezer from Easter, time to haul that sucker out!

            1. re: coll

              The gyros i have had also include an amazing thinned tahini sauce- i just mixed tahini with some lemon juice

              1. re: Ttrockwood

                I should have wrote out my whole recipe. I didn't mention that I make my own tzatziki, and it includes a Tbsp of either tahini or sesame oil. An important flavor component!

        2. Hi Julie -

          A recipe we learned in Greece, either for roasting or grilling fresh lamb:

          1. Squeeze the juice of a fresh lemon over the lamb meat.
          2. Salt, pepper, rosemary, garlic, olive oil and possibly a little mint and a dash of cinnamon. Let it marinate covered for at least an hour, or best, covered overnight.
          3. Roast first covered, with the last 30 minutes under a broiler.
          4. Better yet, grill using a long branch of rosemary dipped in rosemary, garlic, and oil to baste.the lamb at it cooks.
          5. When done, let it rest and use a long, Granton blade knife to thinly slice.
          6. Pita bread, or the sandwich bread you like the best, with grilled tomatoes, and other condiments you like.

           
          1. marinate it overnight in garlic, mint, capers, lemon zest and EVOO. Grill it med rare, slice thinly make sandwich with L&T, did this a couple of weeks ago tasted great.

            1 Reply
            1. re: cstr

              Hi cster -

              Mint and capers.

              I'll try that this weekend ( if it doesn't rain ).

              Cheers