Herb Crusted Lamb Leg Sandwiches

with Allium Mayonnaise

Serves 6 to 8


1 whole lamb leg (your local butcher would be happy to help you)

1 really good loaf of bread, we use epi from a local baker, baguette is a great substitute

1/2 cup GSPW Allium Mayonnaise

1 bunch parsley

6 sprigs mint

1/2 bunch thyme

2 sprigs Rosemary

1 Tablespoon chopped garlic

3 Tablespoons extra virgin olive oil

Salt and Pepper

Preheat oven to 400 degrees. Roughly chop herbs and garlic. Rub olive oil on lamb leg and season with salt and pepper, and roll in herb-garlic mixture. Set on a sheet tray and roast in oven for twenty minutes, flipping it over half way through. Make sure to rest the lamb at least fifteen minutes after pulling it from the oven before slicing it as thinly as possible, it should be cooked to medium.

Place your epi / baguette in the oven for about three to four minutes, enough to crisp the outside and steam the inside.

Assemble the sandwiches by stuffing the lamb in the bread and dolloping allium mayonnaise on top of the lamb.

These lamb sandwiches are great crowd pleaser and packed full of flavor!