RECIPE: Lamb Grilled Cheese Sandwich

RECIPE: Lamb Grilled Cheese Sandwich

When there’s leftover lamb roast, make grilled cheese!

This gooey delight uses spinach artichoke dip, creamy roasted garlic Havarti, and is served with pickled red onions & grainy mustard.

INGREDIENTS

  • (5+) Thin slices of leftover Roasted Boneless Lamb Leg
  • (8) Slices of thick-cut sourdough bread (preference) 
  • (4) tbsp Spinach Artichoke dip (preference)
  • (8) Slices Roast Garlic Havarti Cheese (Fontina is also really nice)
  • (Optional) Butter for spreading
Garnish with:
  • Pickled onions (Recipe below)
  • Grainy mustard 

Pickled Onions

  • 1 large Red Onion, thinly sliced
  • ¼  cup Red Wine Vinegar
  • ¼ cup Apple Cider Vinegar
  • ½ cup Water
  • 1 tbsp Honey
  • 1 tsp Salt, kosher
  • ¼ tsp Chili Flakes
  • ⅛ tsp Cumin, ground
  • ½ tsp grainy mustard

PREPARATION

Lamb Grilled Cheese

  1. Place the slices of lamb on a tray and warm in the oven for a few minutes before building the grilled cheese sandwiches.
  2. Spread 1 generous tbsp of the dip on each of the 4 pieces of bread.
  3. Place the warmed lamb slices on top of the dip, followed by 2 slices of cheese on top of the lamb. 
  4. Close the sandwiches with the second slice of bread and butter on each side before toasting in a pan over medium low heat until golden and fully melted. 
  5. Serve with tangy pickled onions and mustard for dipping.

Pickled Onions

  1. Slice the red onion as thinly as possible. 
  2. Place them in a heat-proof container. A mason jar is perfect.
  3. Meanwhile, place all the remaining ingredients in a small saucepan and bring to a simmer.
  4. Stir to make sure all the ingredients are combined and the salt has dissolved.
  5. Carefully, pour the hot liquid over the onions and allow to cool at room temperature.
  6. Using a fork, stir the mixture and make sure the onions are below the surface of the liquid.
  7. Cover and refrigerate.
  8. These are ready in a few hours, but best if allowed to pickle overnight.
  9. Keep them for a week refrigerated.

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