picnic lamb spring love

a really good lamb sandwich

 

There are few better ways to spend a sunny Spring Sunday afternoon than lazing on a picnic blanket in a harbour side park with the one you love. Think blue skies, warming sunlight tempered by a large shady tree, a styling black picnic blanket, the weekend papers, a bottle of red and a really good sandwich….all good things.

 

 

a really good lamb sandwich

serves 2

 

Lamb insired by Skye Gyngell from her latest treasure My favourite Ingredients. Sandwich inspired by the ‘seven hour lamb sandwich’ at Flat White Café in Woollahra.

 

This of course makes way more lamb than you’ll need for 2, which is great if you have a crowd to feed. Or you could always freeze the rest for picnics future, or you could do as I did and use it as a filling for cannelloni along with some ricotta served with some fresh tomatoes chopped with garlic, olive oil and a little rosemary.

 

for the lamb:

1 lamb shoulder, approx 2kg

2T olive oil

750mL dry white wine

1T fennel seeds, roasted

2 small bunches sage, leaves picked

8 cloves garlic, peeled

1 bay leaf

8 anchovies, finely diced

6T red wine vinegar

for the sandwiches:

2-4T aioli, homemade if you have time, or stir through a squeeze of lemon and some crushed garlic in some commercial whole egg mayonnaise

2 handfuls wild rocket

2 pannini or your favourite sandwich bread

 

Preheat oven to 160C. Heat oil in a flameproof baking tray or frying pan. Add lamb and brown well on all sides. Add wine and deglaze the pan before adding remaining lamb ingredients. Cover with foil and bake for 4-5 hours or until lamb is super tender and falling off the bone. When lamb is cooked, drain juices into a saucepan and simmer until reduced by half. Shred lamb into fine pieces and mix through reduced juices.

 

To make the sandwiches, halve pannini and spread a generous dollop of aioli on both sides. Layer lamb over the bottom half and top with rocket, black pepper and the top of the pannini.

 

 

 

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{ 5 comments }

dirtykitchensecrets September 29, 2008 at 1:51 pm

Yummy! The garlic aioli is what made it for me! i can’t have a sandwich without it! it could be cuz im lebanese and a garlic whore! Your photos are fantastic by the way so clean and crisp!

tokyoastrogirl September 29, 2008 at 10:21 pm

This is a truly delicious looking sandwich. I love the nice balance of clean flavors and rich elements.

casey October 2, 2008 at 2:30 am

I can’t wait to make this; looks fabulous! We still have a month of great picnic weather in northern California. Today I blogged about some picnic-worthy sandwich ideas from San Francisco chefs.

Angela October 2, 2008 at 8:59 pm

Lamb shoulder is delectable when cooked slowly, but I’ve never considered using it in a sandwich. It looks absolutely perfect and I, too, love the addition of the aioli.

reiko October 3, 2008 at 2:11 am

Hello. I’ve just run into your blog. Great looking sandwich! I like lamb and I’d love to try this (although I’m always afraid of cooking a large slab of meat…).

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