Embark on a culinary journey to the sun-kissed shores of the Mediterranean with this vibrant Lamb Grinder! Imagine succulent, slow-roasted lamb, infused with aromatic herbs and spices, mingling with the briny zest of Kalamata olives and the earthy depth of sautéed mushrooms. All nestled in a crusty Italian roll, crowned with refreshing greens, juicy tomatoes, and a duet of tangy cheeses. This isn't just a sandwich; it's an experience!

Follow The Directions

01

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0 mins

Preheat oven to 325 degrees F (165 degrees C).

02

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0 mins

Combine kosher salt, black pepper, Italian seasoning, dried rosemary, granulated garlic, granulated onion, and lemon pepper together in a small bowl.

03

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0 mins

Place lamb in a large roasting pan. Rub with lemon juice, 1 tablespoon olive oil, red wine, and Worcestershire sauce on all sides and between any crevices. Sprinkle with kosher salt mixture and rub over all sides. Pour white wine, chicken stock, 4 crushed garlic cloves, bay leaves, capers, and anchovies into the bottom of the roasting pan.

04

Step

1 hrs 45 mins

Cover pan tightly with heavy-duty aluminum foil and roast lamb in the preheated oven until tender but still pink in the center, 1 1/2 to 2 hours. An instant-read thermometer inserted into the center of the meat should read 130 degrees F (54 degrees C).

05

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0 mins

Remove lamb to a cutting board and allow to cool slightly before slicing. Transfer meat to a large bowl and toss with some of the pan juices to keep it moist. Reserve remaining pan juices.

06

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0 mins

Increase oven temperature to 500 degrees F (260 degrees C).

07

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0 mins

Mix sour cream, horseradish, mustard, and garlic basil spread in a small bowl until combined. Cover and refrigerate.

08

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17 mins

Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat; cook and stir onions until they soften and begin to turn golden, about 12 minutes. Pour in Marsala wine and cook until reduced, about 5 minutes.

09

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20 mins

Stir mushrooms, Kalamata olives, 2 tablespoons minced garlic, fresh rosemary, and red pepper flakes into onion mixture; cook and stir until mushrooms have softened, about 5 minutes. Add lamb slices and reserved pan juices. Cook, stirring to combine, until heated through, about 10 minutes.

10

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0 mins

Spread each hoagie bun with horseradish sauce. Spoon lamb mixture into buns and top each sandwich with 1/4 of the lettuce, cherry tomatoes, Asiago cheese, and feta cheese. Serve with remaining pan juices for dipping.

For an extra layer of flavor, consider marinating the lamb overnight in the lemon juice, olive oil, red wine, Worcestershire sauce, and salt mixture before roasting.
If you don't have Marsala wine, a dry sherry or even a touch of balsamic vinegar can be used as a substitute.
Don't discard the remaining pan juices! They are liquid gold and add incredible depth of flavor when used for dipping or drizzling over the finished grinders.
Adjust the amount of red pepper flakes to your liking. For a milder flavor, omit them altogether.