Leftover oven roasted leg o’ lamb can be showcased in a variety of ways. In the previous post the boneless leg was roasted Portuguese style then sliced and served, napped with a velvety butter sauce. Following that meal leftovers were abundant since there were but two of us at the table. I had mentioned that one of my favorite lunch entrees served at Dayton’s restaurant years ago was his Oven Roasted Leg o’ Lamb Sandwich with Goat Cheese and Caramelized Red Onions on Green Olive Bread. Since we were fortunate enough to have leftover sauce from the previous night’s meal here are two variations on a theme.
Oven Roasted Leg o’ Lamb with Goat Cheese and Caramelized Red Onions on Green Olive Bread
To serve 2, thinly slice:
1 large or 2 medium red onions
To a large 12-inch skillet or sauteuse over medium heat add:
2 – 3 T unsalted butter
When the butter is melted and beginning to bubble add:
the thinly sliced onions
Season with a sprinkling of:
salt and freshly ground black pepper
Cook, stirring occasionally, until the onions are soft, translucent, and beginning to take on color and caramelize. Patience is required here! This process takes approximately 20 minutes. It is important not to have the heat too high in order to prevent the butter from scorching. When the onions are caramelized remove the pan from the heat.
For two sandwiches cut four slices of:
green olive bread
Chef’s Note: Green olive bread is available at many upscale markets, Berkeley Bowl West here in the San Francisco East Bay being one of them. For those who enjoy baking, a recipe for this delicious bread can be found here on our blog.
“To toast or not to toast”… that is the question! The sandwich is delicious either way so choose your own preference as far as the olive bread is concerned!
On two slices of bread place:
Top the goat cheese with:
thinly sliced leg o’ lamb
Smother the lamb with:
Top with the remaining slices of green olive bread… and prepare yourself for the enjoyment of a glorious taste-defying sandwich! Serve with dressed and tossed greens.
Even more decadent is the open-faced version of this wonderful sandwich, utilizing the remaining sauce from our previous meal. For this partricular sandwich we used a softer goat cheese, Laura Chenel Chevre from Sonoma County. It comes packaged in 8 ounce logs and spreads smoothly when at room temperature. For the sake of presentation we cut four 1/2″ slices from the roll, coated them with extra virgin olive oil, rolled them in Panko crumbs and baked them for 10 minutes in a preheated 400° oven.
While the chevre is baking generously spread two slices of green olive bread with some of the remaining soft goat cheese:
As with the previous sandwich, top with thinly sliced lamb and caramelized onions. Top with warmed leftover sauce and garnish each of the two sandwiches with two coins of baked chevre. Beautiful to look at… and even more wonderful to eat and enjoy! Serve with garden greens tossed with a red wine vinaigrette. Accompany the sandwich with rounds of dressed beets, making this an easy… and extremely delicious… quick evening meal. Bon Appetit!
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