Savor lamb and mustard in a new way with this savory, celebratory sandwich that's perfect for lunch, dinner, or a party.
Ingredients
- 1 Take & Bake French Baguette
- 1 ounce kosher salt
- 1 ounce granulated sugar
- 3 heads of garlic
- 4 ounces fresh rosemary
- 1 leg of lamb, deboned
- 1 cup grape seed oil
- 2 tablespoons grain mustard
- 2 tablespoons honey
- salt and pepper, to taste
- 2 ounces butter
- 2 large yellow onions, julienned
- 8 slices fontina cheese
Preparation
- To create a brine, combine kosher salt, sugar, the cloves from 1 head of garlic, and half (2 ounces) of the rosemary with 1 gallon of water and stir until salt and sugar are dissolved.
- Place leg of lamb in brine and refrigerate for 4 to 6 hours.
- Place cloves from 2 remaining heads of garlic in a small ovenproof dish and cover with ¾ cup of the grapeseed oil. Cover with aluminum foil and place in a 200-degree oven for 60 to 75 minutes or until garlic becomes soft and can be mashed with a fork.
- Drain cloves and reserve oil.
- Place softened cloves in a food processor and blend with grain mustard, 2 tablespoons of reserved oil and honey to make a paste. Season with salt and pepper and set aside.
- Preheat oven to 475 degrees. Remove lamb from brine and dry off with paper towels.
- Chop remaining rosemary and combine with half of the garlic mustard spread. Rub onto all sides of the lamb and place on roasting rack in a roasting pan.
- Roast in 475-degree oven for 10 minutes and then reduce heat to 300 degrees.
- While lamb is roasting, combine butter with remaining reserved garlic oil in a medium sauté pan over medium-high heat. Add onions, salt, and a generous helping of fresh black pepper. Stir occasionally until the onions begin to soften.
- Reduce heat to low and cook for 30 minutes while stirring occasionally until onions are tender, translucent, and light brown.
- Cook lamb until internal temperature reaches 120 degrees.
- Remove lamb from oven, place on cutting board, and cover with aluminum foil to rest.
- To assemble the sandwich, cut baguette into 4 pieces and slice lengthwise. Spread remaining garlic mustard spread on top layer of each piece of bread. Shave lamb into thin slices and pile onto the bottom half of the baguette. Top with fontina cheese and caramelized onions.
