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TwitThisPreparation time: 50 minutes plus marinating
Cooking time: 1 hour and 20 minutes plus chilling
You Will Need
1/2 cup lemon juice
1/2 cup olive oil
6 garlic cloves, minced
2 tablespoons minced fresh rosemary
1 teaspoon salt
1/4 teaspoon cayenne pepper
1 boneless leg of lamb (2 1/2 pounds)
2 cans (14 ounces each) water-packed artichoke hearts, rinsed and drained
2/3 cup plus 6 tablespoons reduced-fat balsamic vinaigrette, divided
2 sourdough baguettes (1 pound each)
1 medium cucumber, thinly sliced
2 medium tomatoes, thinly sliced
6 ounces goat cheese, sliced
What to Do
1. In a large resealable plastic bag, combine the first six ingredients; add lamb. Seal bag and turn to coat. Refrigerate for 8 hours or overnight.
2. Drain and discard marinade. Place lamb on a rack in a shallow roasting pan. Bake, uncovered, at 325°F for 80-90 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°F; medium, 160°F; well-done, 170°F). Cool to room temperature. Cover and refrigerate for at least 2 hours.
3. Place artichokes in a resealable plastic bag; add 2/3 cup vinaigrette. Seal bag and turn to coat; let stand for 10 minutes. Drain and discard marinade.
4. Cut lamb into thin slices. Cut each baguette in half horizontally. Carefully hollow out top and bottom, leaving a 3/4-in. shell. Brush the bottom half of each loaf with 2 tablespoons vinaigrette. Layer with cucumber, tomatoes, lamb and artichokes; drizzle with remaining vinaigrette. Top with goat cheese. Replace bread tops and press down firmly; wrap tightly in plastic wrap. Refrigerate for at least 2 hours. Cut into slices.
Serves 24
Nutrition facts: 2 slices equals 156 calories, 9 g fat (3 g saturated fat), 32 mg cholesterol, 302 mg sodium, 7 g carbohydrate, 1 g fiber, 11 g protein. Diabetic exchanges: 1 lean meat, 1 fat, 1/2 starch.
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