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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

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

Printed from tasteofhome.com Jul 25, 2008

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Artichoke-Lamb Sandwich Loaves cont.

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 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.