open faced lamb sandwich
From sousdrew 16 years ago
- 45 minutes to make
- Serves 40
I was left with 5 left over legs of lamb after a function and this was one of the ways I decided to utilize the beautiful slow roasted meat.
Ingredients
- russet potatoes shopping list
- butter shopping list
- heavy cream shopping list
- nutmeg cinnamon shopping list
- salt pepper shopping list
- carved leg of lamb shopping list
- beef stock (or broth) shopping list
- mirepoix shopping list
- roasted garlic shopping list
- rosemary shopping list
- thyme shopping list
- parsley shopping list
- crusty artisan bread shopping list
How to make it
- peel potatoes
- set to cooking in cold salted water
- heat cream and butter
- dice celery,carrots, and onion
- saute mire poix
- add herbs
- toss together
- add stock/broth
- put in baking dish and top with lamb
- cover with foil and bake for 25 minutes @ 350
- the potatoes should be finishing while the lamb is comming back to temp
- whip them incorperating the cream and butter mixture
- pull lamb and strain liquid
- add to pot and set to boil
- turn down to simmer and tighten with roux to gravy consistency
- adjust seasoning across the board; lamb, potatoes, gravy.
- cut large piece of bread
- put potatoes on top
- finish with lamb and sauce
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