Boursin Lamb & Fig Jam Sandwich
Boursin Lamb & Fig Jam Sandwich
Ingredients
For the Lamb
- 1 leg of lamb, sliced into small pieces
- 3 tomatoes, medium, diced
- 1 white onion, diced
- 1 red onion, diced
- 1 bell pepper, diced
- 1 head garlic, smashed and chopped
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 tablespoon dried parsley
- 2 tablespoons olive oil
- 1/8 cup red wine vinegar
- 1/4 cup white wine
For the Fig Jam
- 12 dried figs, roughly chopped
- 3 tablespoons sugar
- 1/4 cup water
- 2 tablespoons fig balsamic vinegar
For the Mint Sauce
- 1 bunch mint, roughly chopped
- 1 bunch cilantro, roughly chopped
- 1/2 cup yogurt
- 1/4 cup lemon juice
For Assembly
- 1 package Garlic & Herb Boursin cheese
- 1 baguette
Instructions
- 1
Heat the olive oil in a large pan or Dutch oven over medium heat. Add the diced white and red onions and diced bell pepper. Cook, stirring occasionally, until softened, about 5-7 minutes.
⏱️ 7 min
- 2
Add the smashed and chopped garlic to the pan and cook for another minute until fragrant.
⏱️ 1 min
- 3
Add the sliced lamb pieces to the pan and sear them on all sides until lightly browned.
⏱️ 10 min
- 4
Season the lamb with dried oregano, dried thyme, and dried parsley. Stir to combine.
⏱️ 1 min
- 5
Pour in the red wine vinegar and white wine, scraping up any browned bits from the bottom of the pan. Add the diced tomatoes.
⏱️ 2 min
- 6
Reduce the heat to low, cover the pan, and let the lamb simmer until it is cooked through and tender, about 30-40 minutes, stirring occasionally.
⏱️ 40 min
- 7
While the lamb simmers, prepare the fig jam. In a small saucepan, combine the roughly chopped dried figs, sugar, water, and fig balsamic vinegar. Bring the mixture to a boil over medium heat.
⏱️ 5 min
- 8
Reduce the heat to low and simmer, stirring occasionally, until the figs are softened and the mixture thickens into a jam-like consistency, about 15-20 minutes. Remove from heat and set aside.
⏱️ 20 min
- 9
Prepare the mint sauce. In a food processor or blender, combine the roughly chopped mint, cilantro, yogurt, and lemon juice. Blend until smooth, scraping down the sides as needed.
⏱️ 5 min
- 10
To assemble the sandwich, slice the baguette lengthwise. Spread a generous layer of Garlic & Herb Boursin cheese on one side of the baguette.
⏱️ 2 min
- 11
Spread the prepared fig jam on the other side of the baguette.
⏱️ 1 min
- 12
Layer the cooked lamb onto the bottom half of the baguette. Drizzle the homemade mint sauce generously over the lamb.
⏱️ 2 min
- 13
Close the sandwich with the top half of the baguette. Cut the sandwich into desired portions and serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Boursin Lamb & Fig Jam Sandwich
For the Lamb
- 1 leg of lamb, sliced into small pieces
- 3 tomatoes, medium, diced
- 1 white onion, diced
- 1 red onion, diced
- 1 bell pepper, diced
- 1 head garlic, smashed and chopped
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 tablespoon dried parsley
- 2 tablespoons olive oil
- 1/8 cup red wine vinegar
- 1/4 cup white wine
For the Fig Jam
- 12 dried figs, roughly chopped
- 3 tablespoons sugar
- 1/4 cup water
- 2 tablespoons fig balsamic vinegar
For the Mint Sauce
- 1 bunch mint, roughly chopped
- 1 bunch cilantro, roughly chopped
- 1/2 cup yogurt
- 1/4 cup lemon juice
For Assembly
- 1 package Garlic & Herb Boursin cheese
- 1 baguette
Instructions
- 1
Heat the olive oil in a large pan or Dutch oven over medium heat. Add the diced white and red onions and diced bell pepper. Cook, stirring occasionally, until softened, about 5-7 minutes.
⏱️ 7 min - 2
Add the smashed and chopped garlic to the pan and cook for another minute until fragrant.
⏱️ 1 min - 3
Add the sliced lamb pieces to the pan and sear them on all sides until lightly browned.
⏱️ 10 min - 4
Season the lamb with dried oregano, dried thyme, and dried parsley. Stir to combine.
⏱️ 1 min - 5
Pour in the red wine vinegar and white wine, scraping up any browned bits from the bottom of the pan. Add the diced tomatoes.
⏱️ 2 min - 6
Reduce the heat to low, cover the pan, and let the lamb simmer until it is cooked through and tender, about 30-40 minutes, stirring occasionally.
⏱️ 40 min - 7
While the lamb simmers, prepare the fig jam. In a small saucepan, combine the roughly chopped dried figs, sugar, water, and fig balsamic vinegar. Bring the mixture to a boil over medium heat.
⏱️ 5 min - 8
Reduce the heat to low and simmer, stirring occasionally, until the figs are softened and the mixture thickens into a jam-like consistency, about 15-20 minutes. Remove from heat and set aside.
⏱️ 20 min - 9
Prepare the mint sauce. In a food processor or blender, combine the roughly chopped mint, cilantro, yogurt, and lemon juice. Blend until smooth, scraping down the sides as needed.
⏱️ 5 min - 10
To assemble the sandwich, slice the baguette lengthwise. Spread a generous layer of Garlic & Herb Boursin cheese on one side of the baguette.
⏱️ 2 min - 11
Spread the prepared fig jam on the other side of the baguette.
⏱️ 1 min - 12
Layer the cooked lamb onto the bottom half of the baguette. Drizzle the homemade mint sauce generously over the lamb.
⏱️ 2 min - 13
Close the sandwich with the top half of the baguette. Cut the sandwich into desired portions and serve immediately.
⏱️ 2 min