Roasted leg o' lamb sandwich For the lamb:
Preheat the oven to 140C/Gas Mark 1. Begin by unfolding the de-boned leg of lamb and placing in a large dish. Pour the lemon juice all over both sides of the lamb; this will help tenderize it. Add the carrots, celery and onions to a roasting pan.
Place the garlic in a food processor and process until well chopped. Remove just under half the garlic (about 4 cloves worth) and set aside for garlic butter. Add the rosemary and thyme leaves to the food processor and chop up well.
Add the olive oil, salt and pepper. Pour the marinade over both sides of the lamb and massage it into the meat. Tie the lamb into a nice even shape with kitchen twine, and then place on the roasting pan on top of the vegetables.
Place in the oven and roast as desired (internal temperature should reach 52C for medium-rare), 3 to 4 hours. When done, leave to rest for 12 to 15 minutes before carving into slices (against the grain) for sandwiches. Season the slices with salt before serving.
To make the jus, place the roasting pan over a medium-high heat. Add the reserved thyme and rosemary stems and stir. Pour in the white wine, scraping up the brown bits at the bottom of the pan, and bring to a quick boil.
Stir in the chicken stock and simmer for a couple of minutes while the lamb rests. Strain the liquid into a saucepan and keep warm until serving.
To make the garlic butter:
Place the reserved garlic in a small saute pan and set over medium heat. Add the butter and warm through. Cook the garlic until fragrant, 4 to 5 minutes, and keep warm until just before serving.
Preheat the oven to 190C/Gas Mark 5. Cut the sourdough loaf into 2.5cm-thick slices and smear each slice of bread with the garlic butter. Place in the oven until toasted, about 10 minutes.
To assemble the sandwiches:
Smear each slice of bread with a little Fresno chilli mayonnaise on both sides then layer with a good heaping of sliced roast lamb. Top with a scoop of the coleslaw and place top slice of bread on to form a sandwich. To serve, dip the sandwich in the jus.
For the fire-roasted Fresno chilli mayonnaise:
Preheat the oven to 230C/Gas Mark 8. Spread the garlic and peppers on a small roasting dish and drizzle with a little olive oil. Place in the oven and roast the chillies until the skin blisters, 7 to 8 minutes.
Remove from the oven, place in a bowl and cover with cling film so the chillies sweat. Allow to sit for 5 minutes, and then carefully peel the skins off and remove the stems and seeds.
Place the roasted chillies and garlic in a blender. Blend until smooth, and then add the egg yolks, lemon juice, sugar and some salt. With the blender running, slowly drizzle in the olive oil until the mixture emulsifies. Refrigerate until ready to use. Makes about 480ml.
For the fennel brussels sprout coleslaw:
Remove the core from the fennel bulb and finely slice with a sharp knife or a mandoline. Repeat the process for the red cabbage. Finely slice the onion and the Brussels sprouts.
In a large bowl, combine the olive oil, vinegar, sugar and lemon juice. Whisk together and season with salt and pepper. Fold in the shredded fennel, chopped fennel fronds and shredded Brussels sprouts.
Mix together well, and then cover and place in the refrigerator for 15 to 20 minutes before serving so the vegetables soften and absorb the vinaigrette. Stir well before serving.
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use eggs that have been treated to destroy Salmonella, by pasteurization or another approved method.
