Grilled Lamb Sandwiches

• 1/2 tablespoon caperscapers
• 1 teaspoon fresh oregano leavesoregano
• 4 cloves garlicgarlic
• 2 cups plain unsweetened yogurtyogurt
• 2 tablespoons extra-virgin olive oil, plus more for grillingolive-oil
• 1/2 teaspoon lemon zestlemon
• Salt and freshly cracked black pepperpepper
• One 3 to 4-pound leg of lamb, butterflied
• 1 sourdough baguette (use 2 if serving 8)
• Harissa Mayo, for serving, recipe followsharissa
• Quick Pickled Sweet Cucumbers, for serving, recipe followscucumber
• 1/2 cup mayonnaisemayonnaise
• 1/4 cup sour creamsour-cream
• 2 tablespoons store-bought harissa paste
• 1/2 teaspoon red wine vinegarred-wine-vinegar
• 1/4 teaspoon ground cumincumin
• Salt and freshly cracked black pepperpepper
• 1 hothouse cucumber, finely slicedcucumber
• 1 teaspoon kosher saltsalt
• 1/2 Fresno chile, halved lengthwise, seeded if desired and finely slicedfresno-chile
• 3/4 cup sugarsugar
• 1 cup white vinegarvinegar

1. 01Make the marinade by finely mincing the capers, oregano and garlic together. Add to a small bowl along with the yogurt, olive oil, lemon zest and some salt and pepper, stirring until well combined. Place the lamb in a large resealable bag and pour in the yogurt marinade. Mix it around so the lamb is completely coated all over. Squeeze out any air, reseal the bag and place in the refrigerator for at least 30 minutes, or up to overnight.
2. 02Preheat the grill to medium-high heat.
3. 03When the lamb is marinated, remove it from the bag and wipe off any excess with paper towels. Unfold the lamb, drizzle with a little olive oil and sprinkle well with salt and pepper on both sides; this will help form a nice crust. Grill for about 15 minutes, then flip once and cook for another 12 minutes on the second side until cooked through and you have some color on the lamb. When done, remove from the grill, tent with foil and let rest for 10 to 12 minutes before carving across the grain into thin slices.
4. 04Take the baguette and split horizontally lengthwise so you have long halves. Place on the grill to warm the bread through and get slightly crisp, about 2 minutes per side.
5. 05To assemble the sandwiches, smear the bread with Harissa Mayo, stack with slices of lamb and Quick Pickled Sweet Cucumbers. Place the top of the baguette on and slice the sandwich into quarters.

Calories

936 kcal

Protein

48 g

Fat

55 g

Saturated fat

19 g

Carbs

61 g

Fiber

2 g

Sugar

33 g

Sodium

1302 mg

Cholesterol

164 mg

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