This recipe appears in:The Food Lab: Slow-Roasted Boneless Leg of Lamb With Garlic and Rosemary
Note: This recipe was made using leftover lamb from this
About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook. Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.
- 2 tablespoons mayonnaise
- 2 tablespoons store-bought or homemade black olive tapenade
- 2 anchovy filets, minced (about 1 tablespoon)
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon finely chopped fresh mint or parsley leaves
- 4 slices hearty bread
- 3 ounces watercress
- 1 teaspoon balsamic vinegar
- Kosher salt and freshly ground black pepper
- 8 to 12 ounces cooked cold lamb leg (see note above)
- 3 ounces shaved caciocavallo or pecorino cheese
Preheat toaster oven or oven to 500°F. Combine mayonnaise, tapenade, minced anchovies, 1 tablespoon olive oil, and chopped herbs in a small bowl and mix with a fork to combine. Set aside.
Drizzle bread on one side with 1 tablespoon olive oil. Place on a wire rack and toast in toaster oven or oven until warm and just beginning to brown, about 4 minutes. Remove from oven.
Toss watercress with remaining tablespoon olive oil and balsamic vinegar in a medium bowl. Season with salt and pepper.
To construct sandwiches, spread olive/mayo mixture over one side of each slice of bread. Layer lamb, cheese, and dressed watercress on top of two bread slices, then close sandwiches with other two bread slices. Serve immediately.