Loin Of Lamb Sandwich With Garlic Aioli Food

ROASTED LEG O' LAMB SANDWICH

Steps:

• For the lamb: Preheat the oven to 250 degrees F.
• Begin by unfolding the de-boned leg of lamb and placing in a large dish. Pour the lemon juice all over both sides of the lamb; this will help tenderize it.
• To a roasting pan, add the carrots, celery and onions.
• Place the garlic in a food processor and process until well chopped. Remove just under half of the garlic (about 4 cloves worth) and set aside for garlic butter. Add the rosemary and thyme leaves to the food processor and chop up well. Add the olive oil, salt and pepper. Pour the marinade over both sides of the lamb and massage it into the meat. Tie the lamb into a nice even shape with kitchen twine, and then place on the roasting pan on top of the vegetables.
• Place in the oven and roast until desired point of doneness (internal temperature should reach 125 degrees F for medium-rare), 3 to 4 hours. When done, let rest for 12 to 15 minutes before carving into slices (against the grain) for sandwiches. Season the slices with salt before serving.
• To make the jus, place the roasting pan over medium-high heat. Add the reserved thyme and rosemary stems and stir. Pour in the white wine, scraping up the brown bits at the bottom of the pan, and bring to a quick boil. Stir in the chicken stock and simmer for a couple of minutes while the lamb rests. Strain the liquid into a saucepan and keep warm until serving.
• To make the garlic butter, place the reserved garlic in a small saute pan and set over medium heat. Add the butter and warm through. Cook the garlic until fragrant, 4 to 5 minutes, and keep warm until just before serving.
• Preheat the oven to 375 degrees F.
• Cut the sourdough loaf into 1-inch-thick slices and smear each slice of bread with the garlic butter. Place in the oven until toasted, about 10 minutes.
• To assemble the sandwiches, smear each slice of bread with a little Fresno Chili Mayo on both sides then layer with a good heaping of sliced roast lamb. Top with a scoop of Fennel Brussels Sprouts Slaw and place top slice of bread on to form a sandwich. To serve, dip the sandwich in the jus.
• Preheat the oven to 450 degrees F.
• Spread the garlic and peppers on a small roasting dish and drizzle with a little olive oil. Place in the oven and roast the chiles until the skin blisters, 7 to 8 minutes. Remove from the oven, place in a bowl and cover with plastic so the chiles sweat. Allow to sit for 5 minutes, and then carefully peel the skins off and remove the stems and seeds.
• In a blender, place the roasted chiles and garlic. Blend until smooth, and then add the egg yolks, lemon juice, sugar and some salt. With the blender running, slowly drizzle in the olive oil until the mixture emulsifies. Refrigerate the chile mayo until ready to use.
• Remove the core from the fennel bulb and finely slice with a sharp knife or a mandoline. Repeat the process for the red cabbage. Finely slice the onion and the Brussels sprouts. In a large bowl, combine the olive oil, vinegar, sugar and lemon juice. Whisk together and season with salt and pepper. Fold in the shredded fennel, chopped fennel fronds and shredded Brussels sprouts. Mix together well, and then cover and place in the refrigerator for 15 to 20 minutes before serving so the vegetables soften and absorb the vinaigrette. Stir well before serving.

GRILLED GARLIC AND ROSEMARY LAMB LOIN CHOPS

Steps:

• Whisk olive oil, vinegar, rosemary, lemon juice, garlic, mustard, and salt together in a large glass or ceramic bowl. Add chops and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 2 to 4 hours, or overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chops from the marinade and shake off excess. Discard the remaining marinade.
• Grill chops until an instant-read thermometer inserted into the center reads at least 135 degrees F (57 degrees C), 5 to 7 minutes per side.

MIXED SEAFOOD PAELLA WITH GARLIC AIOLI

Steps:

• Place the shrimp, fish and squid in a colander, sprinkle with coarse salt and let sit while preparing the remaining ingredients. Combine the stock, saffron, and wine in a saucepan, and bring to a boil while cooking fish. Heat the olive oil in a wide paella pan set over two burners. Add the shrimp, fish, and squid, and cook for 2 minutes, stirring frequently. Remove the shrimp and fish, leaving the squid in the pan. Add the peppers to the pan, and saute 2 to 3 minutes. Add the garlic and saute another minute to release the aromas. Stir in the paprika and tomatoes, and saute 1 minute to release the aromas. Add the rice, toss to coat it with the tomato mixture, and stir in the parsley and bay leaves. Preheat an oven to 350 degrees F. Add the hot broth to the pan, along with the peas. Boil for 5 to 10 minutes, or until some of the liquid reduces. (Paella should have just enough liquid to cook rice, but not be soupy). Adjust seasonings. Stir in the reserved shrimp and fish, and arrange the mussels over the paella with the edges that will open facing up. Transfer paella pan to the oven and cook, uncovered, for 10 to 12 minutes, or until rice is almost cooked and most of the liquid is absorbed. Remove paella from oven, cover loosely, and let sit for 10 minutes before serving. Serve with the Garlic Aioli.
• Mash the garlic with the salt, and combine with the egg yolks, vinegar, and lemon juice in a bowl. Blend with a whisk. Gradually add oil, a drop at a time, whisking constantly. As mixture begins to thicken and look like mayonnaise, add oil more generously. Adjust seasonings and store in refrigerator until ready to use.

LAMB KIDNEY TORTILLA WITH OREGANO AIOLI

Steps:

• Cut the kidneys in half lengthwise and cover in a bowl with the milk and Worcestershire sauce. Add the mustard powder and cayenne. Let rest in the refrigerator overnight.
• Preheat the oven or a pizza oven to 425 degrees F.
• Sprinkle the flour in a bowl with salt and pepper. Remove the kidneys from the milk and dredge in the seasoned flour.
• Add the butter to a 12-inch cast-iron pan over medium-high heat and let melt. Add the kidneys and sear for 3 to 5 minutes. Flip the kidneys, then transfer the pan to the oven to roast for another 5 minutes. Remove to a plate and let cool.
• In the same cast-iron pan, heat 2 tablespoons oil. Add the onion and transfer to the oven to soften and begin roasting, about 5 minutes. Remove from the oven and let cool. Reserve the cast-iron pan for cooking more later.
• Add the sliced potatoes to a baking sheet, then drizzle with 1/2 cup olive oil and sprinkle heavily with salt and pepper. Toss to combine, then add another tablespoon or two of olive oil if needed to make sure each potato is coated. Put the baking sheet in the oven to begin softening and roasting the potatoes, about 5 minutes. Remove from the oven and let cool.
• Add the eggs to a very large bowl and whisk until beaten and thoroughly combined. Add the cooled kidneys, onions and potatoes to the eggs and gently toss to combine. Add 1/2 cup olive oil to the cast-iron pan and carefully pour in the egg mixture, spreading it in the pan to create an even layer. Transfer the pan to the oven, then cover with a lid (or baking sheet if you don't have a lid) and let cook until set, 20 to 25 minutes.
• Remove the pan to the stovetop. Invert a cool baking sheet on top of the pan and flip the pan over so that the tortilla transfers onto the baking sheet. Slide the tortilla back into the pan. Put back in the oven and continue to cook, uncovered, until the tortilla is light golden on the underside, tucking the edges under to give it a nice round shape, about 5 more minutes.
• For the oregano aioli: Mix the mayonnaise, oregano, smoked paprika and sherry vinegar in a bowl and season with salt and pepper.
• Slice the tortilla into wedges or squares and garnish with the aioli and fresh oregano.

GRILLED LAMB SANDWICHES

Steps:

• Make the marinade by finely mincing the capers, oregano and garlic together. Add to a small bowl along with the yogurt, olive oil, lemon zest and some salt and pepper, stirring until well combined. Place the lamb in a large resealable bag and pour in the yogurt marinade. Mix it around so the lamb is completely coated all over. Squeeze out any air, reseal the bag and place in the refrigerator for at least 30 minutes, or up to overnight.
• Preheat the grill to medium-high heat.
• When the lamb is marinated, remove it from the bag and wipe off any excess with paper towels. Unfold the lamb, drizzle with a little olive oil and sprinkle well with salt and pepper on both sides; this will help form a nice crust. Grill for about 15 minutes, then flip once and cook for another 12 minutes on the second side until cooked through and you have some color on the lamb. When done, remove from the grill, tent with foil and let rest for 10 to 12 minutes before carving across the grain into thin slices.
• Take the baguette and split horizontally lengthwise so you have long halves. Place on the grill to warm the bread through and get slightly crisp, about 2 minutes per side.
• To assemble the sandwiches, smear the bread with Harissa Mayo, stack with slices of lamb and Quick Pickled Sweet Cucumbers. Place the top of the baguette on and slice the sandwich into quarters.
• Mix the mayonnaise, sour cream, harissa, vinegar and cumin together in a large bowl and stir with a whisk to combine. Taste for seasoning and add salt and pepper as desired. Refrigerate and serve smeared on lamb sandwiches.
• Add the cucumber slices and chile slices to a medium bowl and toss to combine.
• In a medium saucepan, add the vinegar, sugar, 1/2 water and salt. Heat gently, stirring, just until the sugar and salt dissolve. Pour over the cucumbers and chiles in the bowl. Set aside to marinate at least 15 minutes before serving.

ROAST LEG OF LAMB WITH MINT AïOLI

Steps:

• Marinate lamb:
• Stir together garlic, onion, mint, savory, olive oil, lemon zest and juice, and cumin in a baking dish just large enough to hold lamb. Put lamb in dish and turn to coat, rubbing marinade into entire surface. Marinate lamb, covered and chilled, turning once or twice, at least 12 hours.
• Make aïoli:
• Mash garlic to a paste with kosher salt using a mortar and pestle (or mince and mash with a large heavy knife), then add 1 cup mint and pound to a paste (or mince and mash with knife). Transfer to a bowl and whisk in yolks, then add half of oil, 1 to 2 teaspoons at a time, whisking constantly. Whisk in lemon juice, then slowly add remaining oil, whisking. Season with salt and pepper and stir in warm water.
• Working with several leaves at a time, stack remaining cup mint leaves, then roll up and thinly slice crosswise to make a chiffonade (thin strips). Stir mint into aïoli and chill until ready to use.
• Roast lamb:
• Preheat oven to 400°F.
• Wipe all of marinade from lamb and discard. Pat lamb dry and season both sides generously with salt and pepper. Arrange lamb, boned side up, on a work surface and, beginning with a long side, roll up as tightly as possible and tie tightly with string.
• Heat vegetable oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown lamb on all sides, about 8 minutes. Transfer to rack set in roasting pan and roast in middle of oven until an instant-read thermometer inserted into lamb reads an average of 140°F for medium-rare (test in several places, as different muscles cook at different speeds; temperatures should range from 120 to 160°F), 40 to 60 minutes. Let stand 15 to 20 minutes before slicing.
• Serve lamb with aïoli.