Name: Grilled Lamb Sandwiches with Apricot and Jalapeno Relish
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT2H45M0.000S
Yield: 6 to 8 sandwiches
Ingredients: 2 pounds boneless leg of lamb; 1 tablespoon sumac; Kosher salt and freshly ground black pepper; 3 sprigs fresh rosemary; 2 tablespoons balsamic vinegar; 1/2 cup dried organic Turkish apricots (unsulphured); 1/4 cup local honey; 1 cup fresh mint leaves; 1 cup fresh parsley leaves; 4 large cloves garlic, peeled; 1/4 cup neutral oil, such as avocado, sunflower or walnut; 2 medium jalapenos, sliced (seeds removed, unless you want spicier); 4 ounces walnuts; 2 ounces fresh basil leaves; 2 ounces fresh mint leaves; 2 ounces fresh Italian parsley leaves (some stems okay); 2 ounces Parmesan; 1 ounce garlic; 1 cup extra-virgin olive oil, plus more for drizzling; 1/2 cup walnut oil; 1 tablespoon fresh lemon juice; 1/2 tablespoon kosher salt; 1/2 tablespoon freshly ground black pepper; Crusty sourdough baguette or favorite artisan bread, cut into even pieces; 3 cups baby arugula; 1/2 red onion, sliced thin

Directions

Watch how to make this recipe.

Slice the lamb into 1/4-inch-thick slices and sprinkle with the sumac, salt and pepper. Place in a food storage bag or bowl and add a rosemary sprig and 1 tablespoon balsamic vinegar. Set aside.
Add the apricots, honey, mint, parsley, garlic, remaining tablespoon balsamic and leaves from the remaining 2 sprigs rosemary to a food processor. Turn on and stream in the oil. Add the jalapenos, a generous pinch of salt and fresh black pepper and pulse together until a relish texture is formed. Add 1/3 cup of the mix to the lamb for marinating. Seal and place in the refrigerator for at least 1 hour or up to a day ahead. Keep the remaining relish refrigerated until ready to use.
For the walnut and herb pesto: Add the walnuts, basil, mint, parsley, Parmesan, garlic, olive oil, walnut oil, lemon juice, salt and pepper to a food processor. Process until thoroughly combined. Adjust the seasoning and keep refrigerated until ready to use.
Remove the lamb from the marinade and let come to room temperature before cooking.
Preheat a charcoal or gas grill to high. Preheat the oven to 450 degrees F.
Add the marinated lamb slices to the grill and cook, 1 to 2 minutes on each side.
You can wait for the lamb to cool, then assemble the sandwiches, or you can make ahead of time, then refrigerate, and build the sandwiches when the lamb is cold.
Sliced the bread pieces in half horizontally and toast in the oven just until the cut sides are crispy, about 3 minutes.
Drizzle the lightly toasted bread with olive oil. Evenly spread the pesto and the reserved relish on the cut sides of the bread. Layer the lamb on the bottom piece of each sandwich. Top with some arugula and red onion. Lightly drizzle each with olive oil and sprinkle with a pinch of salt and pepper. Place the other half of the bread on top of each sandwich. Wrap each sandwich in waxed or parchment paper and pack for a picnic.

Cook’s Note

Slicing the lamb thin before cooking is not only a huge time saver, it also keeps the meat flavored on all sides. You can also make this on a flat-iron or grill pan on top of your stove. I like making herb pesto to keep on hand to add flavor to anything from eggs to sandwiches to dinner favorites.