The story of the creation of the sandwich is probably one of the most widely known public food stories. According to tradition, Count Sandwich, who lived in the 18th century was an avid player and did not want to interrupt during game time, so I asked him to bring him meat between two slices of bread. His opponents liked this idea so much that they became ask to bring them “the same as Sandwich”, so I got a sandwich own name. In this recipe, it is very important to cook the meat correctly. lamb. In order to make it juicy and fully baked, be sure to cut the meat from the bone and remove the tendons. The sandwich is very rich in taste and combines tenderness lamb with a crunch of homemade pickled cucumbers. Share with друзьями: 
Time: 2 час. Complexity: easy Servings: 4 – 8 Recipes use volumetric containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Contents
Ingredients for the recipe:
Lamb sandwiches
- 1 leg of lamb weighing 1.4 – 1.8 kg., Cut the meat from the bone
- 0.5 tbsp. l capers
- 1 tsp oregano leaf
- 4 cloves of garlic
- 2 tbsp. unsweetened filler-free yogurt
- 2 tbsp. l olive oil plus optional for grilling
- 0.5 tsp lemon zest
- 1 baguette (for 8 servings use 2 baguettes)
Harissa mayonnaise
- 0.5 tbsp. mayonnaise
- 1/4 Art. sour cream
- 2 tbsp. l Harisa paste (chili paste)
- 0.5 tsp red wine vinegar
- 1/4 tsp ground cumin
Salted Cucumbers
- 1 greenhouse cucumber, cut into thin slices
- 1 tsp salt
- 0.5 Fresno chili peppers, cut in half, remove by desired seeds and cut into thin slices
- 3/4 Art. Sahara
- 1 tbsp. white vinegar
Recipes with similar ingredients: lamb, baguette, cucumbers, capers, lemon zest, wine vinegar, oregano, mayonnaise, sour cream, cucumber salted, harissa sauce, cumin
Recipe preparation:
- Prepare the marinade by chopping capers, oregano and garlic. Add to a small bowl with yogurt, olive oil, lemon zest and a little salt and pepper, mix until homogeneous consistency. Put the meat in a large bag with a clasp and pour yogurt marinade. Rotate the bag to meat completely covered with marinade. Release all the air from the bag close the fastener and put in the refrigerator to marinate for 30 minutes, can be left for a longer period of time or for night. Mayonnaise with harisa: in a large bowl, mix mayonnaise, sour cream, harisa, vinegar and cumin and mix with a whisk until homogeneous mass. Try and add salt and pepper to taste. Put in the refrigerator, grease the sandwiches with this mayonnaise before serve.
- When the lamb meat is marinated, remove it from the bag and Wipe off any excess with paper towels. Expand the meat sprinkle lightly with olive oil and sprinkle with plenty of salt and pepper at both sides; this will make a wonderful crust.
- Lighten the grill to a moderate to high heat. grill for 15 min. Then flip to the other side and cook for 12 minutes, the meat should be baked inside and browned. Then remove the lamb from the grill and cover with foil and leave to rest for 10-12 minutes. before slicing across the fibers.
- Cut the baguette in half along the long side. Put the bread on grill to warm it and make it a little crispy, about 2 minutes. on each side. Grease the bread to make sandwiches. with harisa mayonnaise, lay on top slices of lamb meat and slices lightly salted cucumbers. Close the top of the baguette and cut into 4 parts.
Instant salted cucumbers
In a medium-sized cup, put slices of cucumber and chili pepper, mix to combine. Pour vinegar into a medium saucepan, 0.5 Art. water, add sugar and salt. Preheat, stirring constantly, until complete dissolution of sugar and salt. Pour the pickle into the cucumber cup and chili peppers. Leave to marinate for at least 15 min
