Mediterranean Lamb Sandwich with Whipped Mint Lime Feta
Mediterranean Lamb Sandwich with Whipped Mint Lime Feta
Ingredients
For the Confit Garlic
- 1 cup garlic cloves, peeled
- 1 1/2 cups olive oil, or as needed to cover garlic
For the Whipped Mint Lime Feta
- 8 ounces feta cheese, crumbled
- 2 ounces cream cheese, softened
- 4 confit garlic cloves
- 1/4 cup fresh mint leaves, packed
- 1 tablespoon lime juice
- 1/2 teaspoon lime zest
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
For the Caramelized Onions
- 2 yellow onions, sliced thinly
- 2 tablespoons olive oil
- 1/2 teaspoon brown sugar
- 1/4 teaspoon salt
For the Roasted Red Peppers
- 2 red bell peppers
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Mediterranean Lamb
- 1 1/2 pounds boneless lamb shoulder, trimmed of excess fat, cut into 1-inch cubes
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup chicken broth
- 1 tablespoon lemon juice
For Assembly
- 4 rolls crusty bread, such as ciabatta or baguette, split lengthwise
- 1/4 cup balsamic glaze, store-bought or homemade
Instructions
- 1
Prepare the Confit Garlic: Preheat oven to 275°F. Place peeled garlic cloves in a small oven-safe dish. Pour olive oil over the garlic until fully submerged. Bake for 60-90 minutes, or until garlic is very tender and lightly golden. Let cool in the oil. Once cool, store in an airtight container in the refrigerator. This can be made several days in advance.
⏱️ 90 min•🌡️ 275
- 2
Prepare the Caramelized Onions: Heat 2 tablespoons of olive oil in a large skillet over medium-low heat. Add sliced onions and salt. Cook slowly, stirring occasionally, for 30-40 minutes, until deeply golden brown and very soft. Stir in brown sugar during the last 5 minutes of cooking. Set aside.
⏱️ 40 min
- 3
Prepare the Roasted Red Peppers: Preheat oven to 400°F. Halve and deseed the red bell peppers. Toss with 1 tablespoon olive oil, salt, and pepper. Place cut-side down on a baking sheet. Roast for 20-25 minutes, or until the skin is blistered and charred. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off the skin and slice the peppers into strips. Set aside.
⏱️ 35 min•🌡️ 400
- 4
Prepare the Mediterranean Lamb: Pat lamb cubes dry with paper towels. In a large Dutch oven or oven-safe pot, heat 2 tablespoons olive oil over medium-high heat. Brown the lamb in batches on all sides, about 3-4 minutes per batch. Remove lamb and set aside. Reduce heat to medium. Add minced garlic, oregano, thyme, smoked paprika, and cumin to the pot. Sauté for 1 minute until fragrant.
⏱️ 15 min
- 5
Deglaze the pot with chicken broth, scraping up any browned bits from the bottom. Return the lamb to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for 60-75 minutes, or until the lamb is very tender. Stir in lemon juice, salt, and pepper to taste. Shred the lamb slightly with two forks if desired, or leave in cubes.
⏱️ 75 min
- 6
Prepare the Whipped Mint Lime Feta: In a food processor, combine crumbled feta, softened cream cheese, 4 confit garlic cloves, fresh mint leaves, lime juice, lime zest, salt, and pepper. Process until smooth and creamy, scraping down the sides as needed. Taste and adjust seasoning if necessary.
⏱️ 10 min
- 7
Assemble the Sandwiches: Lightly toast the split bread rolls if desired. Spread a generous layer of the whipped mint lime feta on both halves of each roll. Layer the bottom half with a portion of the Mediterranean lamb, followed by caramelized onions and roasted red pepper strips. Drizzle generously with balsamic glaze.
⏱️ 10 min
- 8
Place the top half of the bread on the fillings and gently press down. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Mediterranean Lamb Sandwich with Whipped Mint Lime Feta
For the Confit Garlic
- 1 cup garlic cloves, peeled
- 1 1/2 cups olive oil, or as needed to cover garlic
For the Whipped Mint Lime Feta
- 8 ounces feta cheese, crumbled
- 2 ounces cream cheese, softened
- 4 confit garlic cloves
- 1/4 cup fresh mint leaves, packed
- 1 tablespoon lime juice
- 1/2 teaspoon lime zest
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
For the Caramelized Onions
- 2 yellow onions, sliced thinly
- 2 tablespoons olive oil
- 1/2 teaspoon brown sugar
- 1/4 teaspoon salt
For the Roasted Red Peppers
- 2 red bell peppers
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Mediterranean Lamb
- 1 1/2 pounds boneless lamb shoulder, trimmed of excess fat, cut into 1-inch cubes
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup chicken broth
- 1 tablespoon lemon juice
For Assembly
- 4 rolls crusty bread, such as ciabatta or baguette, split lengthwise
- 1/4 cup balsamic glaze, store-bought or homemade
Instructions
- 1
Prepare the Confit Garlic: Preheat oven to 275°F. Place peeled garlic cloves in a small oven-safe dish. Pour olive oil over the garlic until fully submerged. Bake for 60-90 minutes, or until garlic is very tender and lightly golden. Let cool in the oil. Once cool, store in an airtight container in the refrigerator. This can be made several days in advance.
⏱️ 90 min•🌡️ 275 - 2
Prepare the Caramelized Onions: Heat 2 tablespoons of olive oil in a large skillet over medium-low heat. Add sliced onions and salt. Cook slowly, stirring occasionally, for 30-40 minutes, until deeply golden brown and very soft. Stir in brown sugar during the last 5 minutes of cooking. Set aside.
⏱️ 40 min - 3
Prepare the Roasted Red Peppers: Preheat oven to 400°F. Halve and deseed the red bell peppers. Toss with 1 tablespoon olive oil, salt, and pepper. Place cut-side down on a baking sheet. Roast for 20-25 minutes, or until the skin is blistered and charred. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off the skin and slice the peppers into strips. Set aside.
⏱️ 35 min•🌡️ 400 - 4
Prepare the Mediterranean Lamb: Pat lamb cubes dry with paper towels. In a large Dutch oven or oven-safe pot, heat 2 tablespoons olive oil over medium-high heat. Brown the lamb in batches on all sides, about 3-4 minutes per batch. Remove lamb and set aside. Reduce heat to medium. Add minced garlic, oregano, thyme, smoked paprika, and cumin to the pot. Sauté for 1 minute until fragrant.
⏱️ 15 min - 5
Deglaze the pot with chicken broth, scraping up any browned bits from the bottom. Return the lamb to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for 60-75 minutes, or until the lamb is very tender. Stir in lemon juice, salt, and pepper to taste. Shred the lamb slightly with two forks if desired, or leave in cubes.
⏱️ 75 min - 6
Prepare the Whipped Mint Lime Feta: In a food processor, combine crumbled feta, softened cream cheese, 4 confit garlic cloves, fresh mint leaves, lime juice, lime zest, salt, and pepper. Process until smooth and creamy, scraping down the sides as needed. Taste and adjust seasoning if necessary.
⏱️ 10 min - 7
Assemble the Sandwiches: Lightly toast the split bread rolls if desired. Spread a generous layer of the whipped mint lime feta on both halves of each roll. Layer the bottom half with a portion of the Mediterranean lamb, followed by caramelized onions and roasted red pepper strips. Drizzle generously with balsamic glaze.
⏱️ 10 min - 8
Place the top half of the bread on the fillings and gently press down. Serve immediately.
⏱️ 5 min