LAMB MEATBALL SANDWICHES
Make and share this Lamb Meatball Sandwiches recipe from Food.com.
Provided by Debbwl
Categories Lunch/Snacks
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees.
- Mix meatball ingredients into a bowl.
- Form 2-inch diameter sized meatballs with your fingers (this recipe yields 12-15 golf ball-sized meatballs) Line up the meatballs on a baking sheet, and pop in the oven.
- Bake for 30 minutes or until cooked through.
- While meatballs are baking, mix all of the ingredients for your yogurt sauce together in a small bowl. Place in refrigerator.
- To make sandwiches, toast pita, and slice pita in half. Slather the inside of each pita with the yogurt sauce. Tuck arugula into each pita.
- Slice meatballs in half and tuck halves into pitas and enjoy.
Nutrition Facts : Calories 496.9, Fat 27.6, SaturatedFat 11.7, Cholesterol 82.9, Sodium 610.8, Carbohydrate 35.7, Fiber 2, Sugar 1.3, Protein 24.8
MUTTON/LAMB SANDWICHES
Make and share this Mutton/Lamb sandwiches recipe from Food.com.
Provided by Girl from India
Categories Lunch/Snacks
Time 25m
Yield 4 sandwiches
Number Of Ingredients 13
Steps:
- Heat the butter in a pan.
- Add onions and fry till translucent Add ginger and garli paste and saute for 2 mins.
- Add mutton, salt, cumin, pepper and chilli (if needed) Fry till light brown.
- Add coriander leaves (cilantro) Remove from fire and let it cool.
- On one slice of buttered bread arrange the mutton mixture and top with Spinach and cheese.
- Cover with another buttered slice of bread.
- Note: You can add tomatoes to the mix too and fry it after the onions.
- blend mayo into the mutton mixture after it cools and use as a sandwich spread.
Nutrition Facts : Calories 381.4, Fat 19.3, SaturatedFat 9, Cholesterol 76.7, Sodium 833.9, Carbohydrate 28, Fiber 1.4, Sugar 2.6, Protein 22.8
SMOKED LAMB SANDWICH
I came across this recipe when looking for interesting ways to use the grill this summer and thought this sounded wonderful for a sumer supper with salad and fruit for dessert. Prep time includes marinating time (6-8 hours). Recipe source: Bon Appetit (August 1986)
Provided by ellie_
Categories Lunch/Snacks
Time 7h45m
Yield 8-10 serving(s)
Number Of Ingredients 24
Steps:
- To make marinade for lamb in a food processor chop rosemary, basil and garlic together to form a paste. Pour oil through food tube. Spread marinade over lamb and then sprinkle with salt and pepper. Cover and refrigerate 6-8 hours (or overnight).
- To make mayonnaise: In a food processor combine basil, yolks and lemon juice and process until smooth (1 minute) and then slowly add oil through food tube. Season with salt and pepper. Transfer to a bowl and add nuts. Refrigerate until serving (can be made one day ahead).
- To make mustard: In a medium bowl or jar whisk together oil, mustard, rosemary, vinegar and white pepper until thick. Refrigerate until serving (can be prepared one day ahead), but serve at room temperature.
- Prepare barbeque with wood chunks. Cover and heat to 160-degrees F. Place lamb on rack, cover and smoke for 45-60 minutes, covered or until meat therometer reads 140-degrees F for medium rare. Remove lamb from gril and let rest 15 minutes before slicing.
- To make sandwiches: brush both sides of bread slices with oil and sprinkle with salt and pepper. Grill until golden brown on both sides. Transfer to platter. Spread one side of each slice of bread with mayonnaise and top with watercress. Cut lamb across the grain into thin slices and place on top of watercress. Drizzle each sandwich with mustard. Serve.
Nutrition Facts : Calories 1088.2, Fat 88.4, SaturatedFat 25.7, Cholesterol 310.9, Sodium 380.1, Carbohydrate 4.5, Fiber 1.7, Sugar 0.7, Protein 67
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