In this recipe, the heady, rather pungent lamb is paired with a bright gremolata made up of finely grated orange zest, fresh oregano, thyme, rosemary, and a generous amount of garlic. What turns out to be a swanky sandwich also includes a kick of spicy mustard and slivers of nutty, sharp sheep's milk cheese.
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- Yield:Makes 4 sandwiches
- Active time: 30 minutes
- Total time:30 minutes
- 6 tablespoons olive oil
- 2 medium cloves garlic, minced (about 2 teaspoons)
- 2 tablespoons finely grated orange zest from 2 oranges
- 2 tablespoons minced fresh oregano leaves
- 1 tablespoon minced fresh rosemary
- 2 teaspoons minced fresh thyme leaves
- Kosher salt and freshly ground black pepper
- 2 boneless lamb shoulder chops (about 1 1/2 pounds total)
- Four 1/2-inch thick slices ciabatta bread
- 4 teaspoons Dijon or spicy mustard
- 3 ounces firm sheep’s milk cheese (such as Pyrenees Basque), thinly sliced
Combine 5 tablespoons olive oil and garlic in small bowl. Microwave for 45 seconds. Stir in zest, oregano, rosemary, and thyme. Season with salt and pepper.
Heat remaining 1 tablespoon oil in large skillet over medium high heat until just beginning to smoke. Season lamb with salt and pepper. Cook lamb, flipping occasionally, until well browned and an instant read thermometer inserted into the center registers 125°F for medium rare.
Transfer to cutting board and let rest 5 minutes. Slice thinly on a bias into 1/4-inch thick slices.
Adjust oven rack to uppermost position and preheat oven to high broil. Place ciabatta directly on oven rack and broil just until golden, about 1 minute. Transfer to cutting board. Brush slices with mustard and top with cheese. Top cheese with lamb and herb/zest mixture. Serve immediately.