Artichoke-Lamb Sandwich Loaves

Directions

• In a shallow dish, combine the first 6 ingredients; add lamb and turn to coat. Cover: 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 thermometer should read 135°; medium, 140°; medium-well, 145°). Cool to room temperature. Cover and refrigerate for at least 2 hours.
• Place artichokes in a dish; add 2/3 cup vinaigrette 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.