Savor lamb and mustard in a new way with this savory, celebratory sandwich that's perfect for lunch, dinner, or a party.
Ingredients
- 1 La Brea Bakery Take & Bake French Baguette
- 1 ounce salt
- 1 ounce granulated sugar
- 3 heads garlic
- 4 ounces fresh rosemary
- 1 leg of lamb, deboned
- 1 cup grape-seed oil
- 2 tablespoons whole-grain mustard
- 2 tablespoons honey
- Salt and freshly ground black pepper, to taste
- 2 ounces butter
- 2 large yellow onions, thinly-sliced
- 8 slices fontina cheese
Preparation
- To create a brine, combine salt, sugar, the cloves from 1 head of garlic, and half (2 ounces) of the rosemary with 1 gallon of water and stir until salt and sugar are dissolved.
- Place leg of lamb in brine and refrigerate for 4 to 6 hours.
- Place cloves from remaining heads of garlic in a small ovenproof dish and cover with ¾ cup of the oil. Cover with aluminum foil and place in a 200°F oven for 60 to 75 minutes or until garlic becomes soft and can be mashed with a fork.
- Drain cloves and reserve oil.
- Place softened cloves in a food processor and blend with grain mustard, remaining 2 tablespoons oil and honey to make a paste. Season with salt and pepper and set aside.
- Preheat oven to 475°F.
- Remove lamb from brine and dry off with paper towels.
- Chop remaining rosemary and combine with half of the garlic-mustard spread. Rub onto all sides of the lamb and place on roasting rack in a roasting pan.
- Roast lamb for 10 minutes. Reduce heat to 300°F.
- While lamb is roasting, combine butter with remaining reserved garlic oil in a medium sauté pan over medium-high heat. Add onions, salt, and a generous helping of freshly ground black pepper. Stir occasionally until the onions begin to soften.
- Reduce heat to low and cook for 30 minutes while stirring occasionally until onions are tender and lightly brown. Remove lamb from the oven when the internal temperature reaches 130°F.
- Place lamb on cutting board and cover with aluminum foil to rest.
- To assemble the sandwich, slice lengthwise and then cut into 4 pieces. Spread remaining garlic-mustard spread on each piece of bread. Shave lamb into thin slices and pile onto the bottom half of each baguette piece. Top with fontina cheese and caramelized onions. Close sandwiches and serve.
