Artichoke-Lamb Sandwich Loaves

These tender sandwiches will surely become the talk of your get-together.

[quicklook-recipe prep_time=”50 min” cook_time=”60 min” serves=”24″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 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)

[/ingredients-left]
[ingredients-right]

  • 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

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ]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. [/step-item]

[step-item number=”2″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”4″ image_url=”” title=”” ]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. [/step-item]

[/step-list-wrapper]

[nutrition-info calories=”156″ calories_fat=”” fat=”9g” sat_fat=”3g” choles=”32mg” sodium=”302mg” carbs=”7g” sugars=”” protein=”11g” fiber=”1g”]

Serving size: 2 slices

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

    [/nutrition-info]


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    Originally Published in Reader's Digest