Artichoke-Lamb Sandwich Loaves 1/2 cup lemon juice 1/2 cup olive oil 6 garlic cloves, minced 2 tablespoons minced fresh rosemary 1 teaspoon salt 1/4 teaspoon cayenne pepper 1 boneless leg of lamb (2-1/2 pounds) 2 cans (14 ounces each) water-packed artichoke hearts, rinsed and drained 2/3 cup plus 6 tablespoons reduced-fat balsamic vinaigrette, divided 2 sourdough baguettes (1 pound each) 1 medium cucumber, thinly sliced 2 medium tomatoes, thinly sliced 6 ounces goat cheese, sliced Printed from tasteofhome.com Jul 25, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Artichoke-Lamb Sandwich Loaves cont. In a large resealable plastic bag, combine the first six ingredients; add lamb. Seal bag and turn to coat. Refrigerate for 8 hours or overnight. Drain and discard marinade. Place lamb on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 80-90 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Cool to room temperature. Cover and refrigerate for at least 2 hours. Place artichokes in a resealable plastic bag; add 2/3 cup vinaigrette. Seal bag and turn to coat; let stand for 10 minutes. Drain and discard marinade. Cut lamb into thin slices. Cut each baguette in half horizontally. Carefully hollow out top and Printed from tasteofhome.com Jul 25, 2008 Copyright Reiman Media Group, Inc © 2008

Artichoke-Lamb Sandwich Loaves bottom, leaving a 3/4-in. shell. Brush the bottom half of each loaf with 2 tablespoons vinaigrette. Layer with cucumber, tomatoes, lamb and artichokes; drizzle with remaining vinaigrette. Top with goat cheese. Replace bread tops and press down firmly; wrap tightly in plastic wrap. Refrigerate for at least 2 hours. Cut into slices. Yield: 24 servings. Printed from tasteofhome.com Jul 25, 2008 Copyright Reiman Media Group, Inc © 2008