Artichoke-Lamb Sandwich Loaves

Quick look

  • prep 50 min    cook 60 min
  • serves 24


  • 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

    How to make it 

  • 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.

Nutritional Information(per serving)

  • Calories: 156
  • Fat: 9g
  • Saturated Fat: 3g
  • Cholesterol: 32mg
  • Sodium: 302mg
  • Carbs: 7g
  • Protein: 11g
  • Fiber: 1g

Serving size: 2 slices

Diabetic exchanges: 1 lean meat, 1 fat, 1/2 starch

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