Grilled Lamb Sandwiches with Grilled Spring Onions with Sage Aioli and Sundried Tomato Tapenade

Ingredients

• 1 (3 pound) butterflied boned leg of lamb
• 1 clove garlic, finely chopped
• 1 tablespoon capers, drained
• 1 tablespoon finely chopped fresh rosemary
• 1 tablespoon fresh lemon juice
• 1 teaspoon fresh lemon juice
• 1 teaspoon lemon zest
• 1/2 cup olive oil
• 2 bunches spring onions, trimmed
• 2 cups mayonnaise
• 2 French bread baguettes, each cut crosswise into five 4-inch pieces
• 2 tablespoons finely chopped fresh thyme
• 3 ounces oil packed sun-dried tomatoes, coarsely chopped
• 3 tablespoons extra virgin olive oil
• 5 ounces pitted Nicoise olives
• 6 cloves garlic
• 6 cloves garlic, finely sliced
• 6 sage leaves
• Salt and freshly ground black pepper
• Salt and freshly ground pepper

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• Yield
• 8 servings