Grilled Lamb Sandwich with Cherry Tomato Jam

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Grilled Lamb Sandwich with Cherry Tomato Jam

Miracle Max's famous MLT (mutton lettuce and tomato sandwich) comes to life in this grilled lamb sandwich with lettuce, garlicky feta and yogurt sauce, and a sweet and tangy cherry tomato jam.

Prep Time20

Cook Time40

Marinating Time2

Total Time3

Course: Main Course

Cuisine: Mediterranean

Servings: servings

Calories: 701kcal

Author: Alison Wiebe

Ingredients

Grilled Leg of Lamb

2 ½ - 3 lb boneless leg of lamb butterflied
½ cup olive oil
¼ cup lemon juice
3 garlic cloves minced
1 tbsp Dijon mustard
1 tbsp chopped fresh rosemary
1 tbsp anchovy paste optional
1 ½ tsp kosher salt
½ tsp pepper

Cherry Tomato Jam

1 tbsp olive oil
1 shallot finely diced
2 garlic cloves minced
pinch red pepper flakes
454 g cherry tomatoes
½ cup water
2 tbsp apple cider vinegar
2 tbsp brown sugar
½ tsp kosher salt
¼ tsp pepper
1 sprig fresh thyme or ¼ tsp dried

Feta Yogurt Sauce

100 g feta cheese finely grated
½ cup plain yogurt
½ cup mayonnaise
3 garlic cloves minced
1 tbsp chopped fresh dill or 1 tsp dried
½ tsp kosher salt
¼ tsp pepper

To Serve

6 lettuce leaves
12 slices rustic Italian bread

Instructions

Unroll the lamb and, using a sharp knife, slice horizontally partway through the thick parts and open the meat out like a book. Trim any excess fat and remove any silver skin. Silver skin is connective tissue that looks shiny and won’t tenderize with cooking. Once the lamb is prepped, place in a large ziploc bag or container.
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, anchovy paste, minced garlic, chopped fresh rosemary, kosher salt, and pepper. Pour the marinade over the lamb and seal the bag. Refrigerate the lamb for at least 2 hours or preferably overnight. Flip the lamb several times while marinating.
To make the cherry tomato jam, place a medium saucepan over medium high heat and add the olive oil. When the oil is hot, add the shallot and sauté for 3 to 4 minutes until softened. Add the garlic and red pepper flakes and sauté for another minute until fragrant. Add the cherry tomatoes, water, apple cider vinegar, brown sugar, kosher salt, pepper, and thyme sprig. Bring to a simmer and then turn the heat down to medium low heat.
Cook for 15 to 20 minutes until the tomatoes have burst and the mixture has reduced to a jammy consistency. You can use a wooden spoon or potato masher to gently crush the cherry tomatoes as they cook to speed up the process. Remove from the heat. The jam will thicken further as it cools and can be served warm or chilled.
To make the feta yogurt sauce, grate or crumble the feta cheese until very fine. In a mixing bowl, combine the yogurt, mayonnaise, lemon juice, minced garlic, chopped fresh dill, kosher salt, and pepper. Whisk until smooth. Add the feta cheese and stir to combine. Chill until ready to serve.
Take the leg of lamb out of the fridge 30 to 60 minutes before you intend to grill it. Just before grilling, remove the lamb from the marinade, scraping off the excess. Heat a grill, or barbecue, until the temperature reaches between 450°F and 500°F. If possible, turn one side of the grill down to a low temperature.
Lightly grease the grill grate and place the lamb directly on the grill. Grill the lamb, flipping several times, until both sides have grill marks and are well browned, about 5 to 7 minutes. Move the lamb over to the cool side of the grill and continue to cook, turning occasionally, until it reaches an internal temperature between 130°F and 135°F. This should take another 10 to 15 minutes depending on the thickness of the lamb.
Remove the leg of lamb onto a serving platter and tent with foil. Allow to rest for 15 to 20 minutes. Meanwhile, toast the bread slices on the hot side of the grill just until lightly charred.
Thinly slice the leg of lamb, making sure to cut against the grain. To build the sandwich, spread the bottom slice of each sandwich with a liberal amount of the feta yogurt mixture. Top with the lettuce and thin slices of lamb. Add a generous dollop of the cherry tomato jam and the top slice of bread. Enjoy!

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