The Temple Bar Food Market in Dublin is a sight. From oysters to falafel, it’s impossible to leave feeling unsatisfied. The star of the show is the “Paddy Jack” sandwich, topped high with lamb, blue cheese, and arugula. Our version of this roasted lamb sandwich is an easy but delicious recipe and a perfect use for any leftover roasted lamb.

Serves 4-6

Prep time: 45 minutes

Cook time: 15 minutes

Roasted Lamb Sandwich

This roasted lamb sandwich is perfect for quick but satisfying meal. Mouth-wateringly tender slices of roast lamb are layered between fresh sourdough bread and topped with a flavorful herb sauce. The mint-garlic yogurt sauce complements the rich flavor of the lamb and pairs perfectly with the fragrant blue cheese. It’s easy to make and doesn’t require any complicated ingredients – just roast some lamb and assemble everything else.

Ingredients:

• 1 large onion, sliced
• 1 tbsp butter
• 1 tbsp olive oil
• Leftover sliced lamb
• ½ – 1 cup garlic- mint yogurt sauce
• Watercress
• 4 tbsp blue cheese
• 1 loaf sourdough bread, sliced

Directions:

First, caramelize the onions.

In a large skillet, melt butter and olive oil over medium heat. Add the onions and cook, stirring constantly, for about 5 minutes.

Lower the heat and allow the sugars in the onion to caramelize slowly until they are a deep golden brown, about 30 minutes

For lamb sandwich assembly:

Place the sliced lamb in a large skillet and heat through.

Spread a heaping tablespoon of the garlic-mint yogurt on each slice of bread.

Place watercress on the bottom slice, top with lamb, cheese and caramelized onions.

Pairs Well With:

While this roasted lamb sandwich is a meal in itself, it can be served with a mixed green salad on the side for a more complete meal. Toss mixed greens with tomato and cucumber for a light side salad and enjoy with the roasted lamb sandwich.

Garlic-Mint Sauce

Ingredients:

• ½ cup mint leaves
• 1 clove garlic
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp salt
• ½ tsp ground pepper
• 1 cup plain yogurt (thick Greek yogurt works best)

Directions:

In a food processor, combine the mint, garlic, olive oil, lemon juice, salt and pepper. Pulse several times, scrape mixture down and pulse several more times. Transfer the herb mixture into a bowl and fold in the yogurt. Allow to chill for an hour. Leftovers, if there is any, can be kept refrigerated for up to a week.

If you liked this recipe, you need to check out these other delicious lamb recipes:

• Lamb with Rosemary and Garlic
• Patagonia Andina: Malbec-Braised Leg of Lamb
• Lamb Kebabs with Yogurt Sauce and Smoked Eggplant Salad