GRILLED LAMB SANDWICHES WITH GRILLED SPRING ONIONS WITH SAGE AIOLI AND SUNDRIED TOMATO TAPENADE
1 (3 pound) butterflied boned leg of lamb
6 cloves garlic, finely sliced
2 tablespoons finely chopped fresh thyme
1 tablespoon finely chopped fresh rosemary
1/2 cup olive oil
2 bunches spring onions, trimmed
2 French bread baguettes, each cut crosswise into five 4-inch pieces
Salt and freshly ground black pepper
Using a sharp knife, cut 1/2-inch slits all over lamb. Insert garlic slices into slits. Brush the lamb with 1/4 cup of the olive oil and sprinkle with herbs. Place in a baking dish, cover and let marinate in the refrigerator over night.
Preheat grill. Brush green onions with some of the remaining oil and and season with salt and pepper to taste. Grill for 2 to 3 minutes on each side until almost cooked through. Remove to a plate.
Remove lamb from marinade and season with salt and pepper to taste. Grill the lamb until the thickest part registers 135 degrees F. for medium rare, turning occasionally, about 30 minutes. Transfer to a platter and tent with foil. Let stand 10 minutes.
Brush bread with some of the olive oil and grill, cut side down for until lightly golden brown, about 1 minute.
Chop onions. Cut lamb diagonally into thin slices. Serves with green onions, aioli and tapenade.
3 ounces oil packed sun-dried tomatoes, coarsely chopped
1 tablespoon capers, drained
5 ounces pitted Nicoise olives
1 clove garlic, finely chopped
1 teaspoon lemon zest
1 teaspoon fresh lemon juice
3 tablespoons extra virgin olive oil
Salt and freshly ground pepper
Combine all ingredients in a food processor and process until smooth. Season with salt and pepper to taste.
Recipe Copyright 1999 by Bobby Flay. All rights reserved.