Artichoke-Lamb Sandwich Loaves Recipe

Ingredients

• 1/2 cup lemon juice
• 1/2 cup Crisco® Extra Virgin Olive Oil or Canola 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

Directions

• 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 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.

Artichoke-Lamb Sandwich Loaves published in Light & Tasty April/May 2006, p27