The Recipe
Grilled Lamb Sandwiches with Grilled Spring Onions with Sage Aioli and Sundried Tomato Tapenade
COOK TIME : a few secondsPREP TIME : a few seconds
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Ingredients
DESCRIPTION
No description provided.
INGREDIENTS
- 1 tablespoon finely chopped fresh rosemary
- 2 tablespoons finely chopped fresh thyme
- 1 teaspoon lemon zest
- 1/2 cup olive oil
- 2 French bread baguettes, each cut crosswise into five 4-inch pieces
- 1 tablespoon fresh lemon juice
- Salt and freshly ground black pepper
- 2 bunches spring onions, trimmed
- 1 clove garlic, finely chopped
- 6 cloves garlic, finely sliced
- 1 (3 pound) butterflied boned leg of lamb
- Salt and freshly ground pepper
- 1 tablespoon capers, drained
- 3 tablespoons extra virgin olive oil
- 3 ounces oil packed sun-dried tomatoes, coarsely chopped
- 6 cloves garlic
- 6 sage leaves
- 5 ounces pitted Nicoise olives
- 2 cups mayonnaise
- 1 teaspoon fresh lemon juice
DIRECTIONS
NUTRITION
Calories | 0 | 0% | |
Cholesterol | 0 | 0% | |
Carbohydrates | 0 | 0% | |
Fat | 0 | 0% | |
Protein | 0 | 0% |
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