A Really Good Lamb Sandwich

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This recipe pre-dates my 5 Ingredients philosophy.

A Really Good Lamb Sandwich

From Stonesoup

Lamb insired by Skye Gyngell from her latest treasure “My Favourite Ingredients.” Sandwich inspired by the seven hour lamb sandwich at Flat White Cafe in Woollahra.

This of course makes way more lamb than you’ll need for 2, which is great if you have a crowd to feed. Or you could always freeze the rest for picnics future, or you could do as I did and use it as a filling for cannelloni along with some ricotta served with some fresh tomatoes chopped with garlic, olive oil and a little rosemary.

Serves 2
for the lamb:
1 lamb shoulder, approx 2kg
2T olive oil
750mL dry white wine
1T fennel seeds, roasted
2 small bunches sage, leaves picked
8 cloves garlic, peeled
1 bay leaf
8 anchovies, finely diced
6T red wine vinegar
for the sandwiches:
2-4T aioli, homemade if you have time, or stir through a squeeze of lemon and some crushed garlic in some commercial whole egg mayonnaise
2 handfuls wild rocket
2 pannini or your favourite sandwich bread

1. Preheat oven to 160C. Heat oil in a flameproof baking tray or frying pan.

2. Add lamb and brown well on all sides. Add wine and deglaze the pan before adding remaining lamb ingredients. Cover with foil and bake for 4-5 hours or until lamb is super tender and falling off the bone.

3. When lamb is cooked, drain juices into a saucepan and simmer until reduced by half. Shred lamb into fine pieces and mix through reduced juices.

4. To make the sandwiches, halve pannini and spread a generous dollop of aioli on both sides. Layer lamb over the bottom half and top with rocket, black pepper and the top of the pannini.