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Roasted Leg of Lamb with Onion Jam on Brioche

Roasted Leg of Lamb with Onion Jam on Brioche

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Well, it is a bit of trouble to roast a leg of lamb just to make sandwiches -- but you've never had sandwiches as complex and main-course-like as these. The combination of freshly roasted lamb, garlic butter and herb-scented onion jam is simply irresistible. Try to find individual brioche buns for this sandwich; that way, each diner gets lots of golden outer crust. Or, you could use brioche slices from a larger brioche. Makes 8 sandwiches

SKU 656-Recipe

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Ingredients:

for the garlic butter
1/2 cup butter
1 tablespoon garlic, finely chopped
1/4 cup fresh parsley, finely chopped
1 tablespoon fresh lemon juice
salt and pepper to taste
for the lamb
3 pounds boneless leg of lamb
3 tablespoons olive oil
1 tablespoon garlic, finely chopped
salt and pepper to taste
2 tablespoons butter
3 large Spanish onions, thinly sliced
1 teaspoon finely chopped fresh thyme
2 teaspoons finely chopped fresh rosemary
2 teaspoons sugar
8 sandwich-size brioche buns or brioche slices, 3 inches in diameter and 4 inches high
8 red lettuce leaves

Directions:

Preheat oven to 400 degrees.
Make the garlic butter: Place the butter, garlic, parsley, and lemon juice in a food processor. Process until smooth and season with salt and pepper. Reserve in a cool place.
Rub the lamb with olive oil and garlic. Sprinkle with salt and pepper, place in a roasting pan and roast for 30 minutes, checking frequently with a meat thermometer. (The inside temperature for medium-rare meat should be 125 degrees to 130 degrees.) Remove the lamb from the pan and let cool. While the lamb is cooling, put 3 tablespoons of water in the roasting pan, scrape with a wooden spoon, and reserve the juices. These juices are highly concentrated and will add to the flavor of the sandwiches.
Melt the butter in a large sauté pan and add the onions. Cook over high heat for 2 minutes, or until the sizzling sound starts to subside. Reduce the heat to very low and cook slowly for 20 to 30 minutes, or until the onions look medium brown and syrupy, stirring frequently to prevent the bottom from burning.
Add the thyme, rosemary, sugar, and meat juices to the onions. Mix well and continue to cook over very low heat for 5 more minutes. Remove, and cool completely.
Cut the cooled lamb in thin diagonal slices. Spread the garlic butter on one side of each brioche, and divide the onion jam evenly among the sandwiches. Place the lamb slices on top of the onions and top with a lettuce leaf. Cover with the other side of the brioche and serve.