Marinating steak or seafood and cooking it on the grill makes for the perfect summer dinner. But grilling a marinated leg of lamb makes a delicious alternative during these warm months.
When the weather turns warm and the sun stays out longer, nothing seems more appropriate for dinner than the outdoor grill. Sure, making some hamburgers and hot dogs is easy enough, but steak and seafood is just as wonderful an alternative. The one meat you don’t seem to see that often on the barbecue though, is lamb. And lamb can be just as delicious as any of these other standards, especially when marinated. But rather than just grilling up a leg of lamb and serving it with a salad, why not follow Guy Fieri’s suggestion and serve up the savory marinated meat on a toasted baguette with pickled cucumbers? It makes for a nice alternative to the more common burger and the ice cold cucumbers provide a nice crunch that’s guaranteed to turn any ordinary backyard barbecue into a party.
Grilled lamb sandwiches
- 2 teaspoons capers, minced
- 1 teaspoon oregano
- 4 cloves garlic, minced
- 2 cups plain yogurt
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon lemon zest
- Salt and pepper to taste
- One 3 to 4-pound leg of lamb, butterflied
- 1 sourdough baguette, sliced lenghtwise
- 1/2 cup mayonnaise
- 1 tablespoon paprika
- 1/2 teaspoon ground cumin
- 1 Japanese cucumber, thinly sliced
- 1 cup white vinegar
- 3/4 cup sugar
- 1 teaspoon kosher salt
- Whisk together the capers, oregano, garlic, yogurt, olive oil and lemon zest in a bowl until well mixed.
- Place the lamb in a large resealable bag. Pour the yogurt mixture over the lamb, seal the bag and place in the refrigerator for at least two hours and up to overnight, turning occasionally.
- Preheat grill to medium-high heat.
- Remove lamb from marinade and wipe off any excess. Sprinkle both sides of lamb with salt and pepper. Brush grill with olive oil and place lamb on grill. Cook for 15 minutes. Flip and cook until cooked through, another 15 minutes for medium. Transfer lamb to a plate and let rest for 15 minutes before slicing across the grain.
- While the lamb rests, whisk together the mayonnaise, paprika and cumin in a small bowl.
- Mix white vinegar, sugar and salt in a small pan over low heat. Stir until sugar and salt dissolve. Transfer vinegar mixture to a medium bowl. Place cucumbers in vinegar mixture and let marinate for at least 15 minutes.
- Place sliced baguette on the grill for one to two minutes until toasted. Spread baguette slices with mayonnaise mixture. Stack slices of lamb and pickled cucumbers on one piece of the baguette. Top with the other side of the baguette. Slice into large pieces and serve.