Roast lamb submarine sandwich

My family loves grilled lamb chops but we’ve never tried roasting a whole leg of lamb. On a whim, I bought a whole leg of lamb a couple of weeks ago. I roasted it as some sort of a dry run for a dinner party we’d be hosting sometime between Christmas and New Year. I wanted to find out how many people a whole leg of lamb could feed.

     

Instead of serving it as a traditional roast, however, I opted to make some submarine sandwiches using loaves of french bread and lots of vegetables. My kids loved it!

Ingredients :

a whole leg of lamb
chopped garlic
salt
pepper

For the submarine sandwiches :

loaves of french bread
lots of romaine lettuce
lots of salad tomatoes, sliced thinly
some sliced white onions

Cooking procedure :

Thaw the leg of lamb.

Rub the outside with the mixture of minced garlic, salt and pepper. Cover with cling wrap and let sit in the fridge for a couple of hours.

Place the leg of lamb on a large piece of aluminum foil. Cover with another piece of foil and seal the edges together. Roast in a 170^oC oven. Half an hour for every pound of meat is a safe guide. During the last 15 minutes of roasting, remove the top piece of foil to brown the lamb.

Cool for about 15 minutes before slicing.

To make the roast lamb submarine sandwiches, cut the french bread horizontally. Cover the bottom layer with romaine lettuce. Arrange thin slices of lamb (overlapping them is good) on top of the lettuce. Top with slices of tomatoes and some onion rings.

Note: You may want to spread some sandwich dressing on the bread before assembling the sandwiches.

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