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Lamb Sandwich with Feta and Horseradish

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PREP TIME
60 min
COOKING TIME
115 min
TOTAL TIME
175 min
SERVINGS
4 servings
Lunch Mediterranean
Lamb Sandwich with Feta and Horseradish
Ingredients
  • Roast Lamb:
  • 1/4 cup kosher salt
  • 1/4 cup freshly ground black pepper
  • 1/4 cup Italian seasoning
  • 2 tablespoons dried rosemary
  • 2 tablespoons granulated garlic
  • 2 tablespoons granulated onion
  • 1 tablespoon lemon pepper
  • 1 (4 pound) boneless leg of lamb
  • 1 lemon, juiced
  • 1 tablespoon olive oil
  • 1 tablespoon red wine
  • 1 tablespoon Worcestershire sauce
  • 2 cups dry white wine
  • 2 cups chicken stock
  • 4 cloves garlic, crushed
  • 3 bay leaves
  • 2 tablespoons capers
  • 2 anchovy fillets, diced
  • Horseradish Cream:
  • 1 cup sour cream
  • 1/4 cup prepared horseradish
  • 2 tablespoons sweet hot mustard
  • 1 tablespoon garlic basil spread (see footnote for recipe link)
  • Filling:
  • 2 tablespoons olive oil
  • 2 onions, sliced
  • 1/4 cup Marsala wine
  • 1 cup sliced mushrooms
  • 1/2 cup Kalamata olives, pitted and sliced in half
  • 2 tablespoons minced garlic
  • 2 teaspoons chopped fresh rosemary
  • 2 teaspoons red pepper flakes
  • Assembly:
  • 4 Italian-style hoagie buns, split lengthwise
  • 1 head romaine lettuce, chopped - divided
  • 2 cups halved cherry tomatoes, divided
  • 1 cup shredded Asiago cheese, divided
  • 1 cup crumbled feta cheese, divided
Instructions
1
Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius).
2
Combine kosher salt, black pepper, Italian seasoning, dried rosemary, granulated garlic, granulated onion, and lemon pepper in a small bowl.
3
Place the lamb in a large roasting pan. Coat with a mixture of lemon juice, 1 tablespoon olive oil, red wine, and Worcestershire sauce on all sides and between any crevices. Sprinkle with the kosher salt mixture and rub over all sides. Pour white wine, chicken stock, 4 crushed garlic cloves, bay leaves, capers, and anchovies into the bottom of the roasting pan.
4
Cover the pan tightly with heavy-duty aluminum foil and roast the lamb in the preheated oven until it reaches tender but still pink center, 1 1/2 to 2 hours. An instant-read thermometer inserted into the center of the meat should read 130 degrees Fahrenheit (54 degrees Celsius).
5
Transfer the lamb to a cutting board and allow it to cool slightly before slicing. Place the meat in a large bowl and toss with some of the pan juices to keep it moist. Reserve the remaining pan juices.
6
Increase your oven temperature to 500 degrees Fahrenheit (260 degrees Celsius).
7
Mix sour cream, horseradish, mustard, and garlic basil spread in a small bowl until well combined. Cover and refrigerate.
8
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat; cook and stir the onions until they soften and begin to turn golden, about 12 minutes. Pour in Marsala wine and cook until reduced, about 5 minutes.
9
Stir mushrooms, Kalamata olives, 2 tablespoons of minced garlic, fresh rosemary, and red pepper flakes into the onion mixture; cook and stir until the mushrooms have softened, about 5 minutes. Add lamb slices and reserved pan juices. Cook, stirring to combine, until heated through, about 10 minutes.
10
Spread each hoagie bun with horseradish sauce. Spoon the lamb mixture into buns and top each sandwich with 1/4 of the lettuce, cherry tomatoes, Asiago cheese, and feta cheese. Serve with remaining pan juices for dipping.