Ingredients Jump to Instructions ↓

  1. 1/2 cup lemon juice

  2. 1/2 cup olive oil

  3. 6 garlic cloves, minced

  4. 2 tablespoons minced fresh rosemary

  5. 1 teaspoon salt

  6. 1/4 teaspoon cayenne pepper

  7. 1 boneless leg of lamb (2-1/2 pounds)

  8. 2 cans (14 ounces each ) water-packed artichoke hearts, rinsed and drained

  9. 2/3 cup plus 6 tablespoons reduced-fat balsamic vinaigrette, divided

  10. 2 sourdough baguettes (1 pound each )

  11. 1 medium cucumber, thinly sliced

  12. 2 medium tomatoes, thinly sliced

  13. 1 package (5 1/3 ounces) fresh goat cheese, sliced

Instructions Jump to Ingredients ↑

  1. In a large resealable plastic bag, combine the first six ingredients; add lamb. Seal bag and turn to coat. Refrigerate for 8 hours or overnight. Drain and discard marinade. Place lamb on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 80-90 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Cool to room temperature. Cover and refrigerate for at least 2 hours. Place artichokes in a resealable plastic bag; add 2/3 cup vinaigrette. Seal bag and turn to coat; let stand for 10 minutes. Drain and discard marinade. Cut lamb into thin slices. Cut each baguette in half horizontally. Carefully hollow out top and bottom, leaving a 3/4-in. shell. Brush the bottom half of each loaf with 2 tablespoons vinaigrette. Layer with cucumber, tomatoes, lamb and artichokes; drizzle with remaining vinaigrette. Top with goat cheese. Replace bread tops and press down firmly; wrap tightly in plastic wrap. Refrigerate for at least 2 hours. Cut into slices. Yield: 24 servings.


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