Roasted Lamb Pesto & Aioli

Roasted Lamb Pesto & Aioli


• 6 slices of Pane Turano
• 1 Colorado Leg of Lamb, deboned (or 1.5 pounds of sliced roasted lamb)
• 3 head of garlic
• 2 ounce Rosemary
• 1 cup grape seed oil
• 1 ounce of kosher salt
• 1 ounce of sugar
• 2 ounces baby red butter lettuce
• 2 ounces pickled red onions
• ½ ounce fresh mint leaves
• 1 tablespoon sliced almonds, toasted
• 1 tablespoon lemon juice, fresh
• 1 tablespoon parmesan, freshly grated
• ¼ cup olive oil
• 3 egg yolks
• 1 tablespoon Dijon mustard
• 2 tablespoons lemon juice, fresh
• To taste salt and pepper
• ½ cup olive oil


① Combine kosher salt, sugar, cloves from 1 head of garlic and half of the rosemary with 1 gallon of water and stir until dissolved. Place leg of lamb in brine and refrigerate for 4-6 hours. Place cloves from 2 remaining heads of garlic in small ovenproof dish and cover with ¾ cup of the grapeseed oil. Cover with aluminum and place in 200 degree oven for 60-75 minutes or until garlic becomes soft and can be mashed with a fork. Drain cloves and reserve oil. Place softened cloves in a food processor and blend with grain mustard, 2 Tbsp. of reserved oil and honey to make a paste. Season with salt and pepper and set aside.
② Preheat oven to 475 degrees. Remove lamb from brine and dry off with paper towels. Chop remaining rosemary and combine with half of the garlic mustard spread. Rub into all sides of the lamb and place on roasting rack in a roasting pan. Roast in hot oven for 10 minutes and then reduce heat to 300 degrees. Cook lamb until internal temperature reaches 120 degrees. Remove from oven and place on cutting board to rest, covered with aluminum foil.
③ Brush olive oil on one side of each bread and toast on the stove using a non-stick pan. Remove the toast and allow to cool. Spread the aioli on on the opposite half of the toasted side.
④Toss greens in red wine vinegar and olive oil. Season with salt and pepper. Place onto the aioli side of the sandwich. Place sliced roasted lamb on top of greens. Top beef with pickled red onions. On the other half of the bread, spread mint pesto and top sandwich. Serve!

Send this to a friend