- 1 boneless leg of lamb, butterflied (ask butcher)
- 4 cloves of garlic, thinly sliced
- 4 sprigs of rosemary, bruised to release oils
- Juice and zest from one lemon
- Kosher salt and crack black pepper
- 3/4 cup mayonnaise
- 3 cloves garlic, minced
- 2 1/2 tablespoons lemon juice
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3/4 Cup Spanish Olives w/ Pimento
- 1/4 Cup Pitted Kalamata Olives
- 1/4 Cup Giardiniera (use at lease one of each veggie)
- 3 Peperoncini, stems removed and seeded
- 4 Cocktail Onions
- 2 Tablespoons non-pereil capers
- 1 medium clove of garlic
- 1 tsp dried oregano
- pinch of black pepper
- 2 teaspoons lemon juice
- 2 tablespoons extra virgin olive oil
- 4 Chibata Rolls, sliced in half & lightly toasted
- Garlic Aioli
- Sliced Lamb
- Smoked gouda, sliced
- Baby arugala
- Olive Salad Mixture
Remove the lamb from the marinade and discard all of the garlic slices and rosemary. Season both sides of the lamb very liberally with kosher salt and fresh cracked black pepper.
Grill over medium-high, fat-side down first for about 15-20 minutes, then flip and grill for another 15-20 minutes for medium rare. (The cook time maybe adjusted for other degrees of doneness) Beware of seriously flare ups that may arise from the fat-side down direct flame grilling. You may need to move the meat to a portion of the grill that is not directly over the flames to prevent serious charring. Remove the meat from the grill and cover loosely with aluminum foil. Allow the lamb to rest for at least ten minutes before slicing.
For the aioli, Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl. Cover and refrigerate for at least 30 minutes before serving. For the olive salad, Place all ingredients into the bowl of a food processor and pulse, being sure to scrap the sides until blended. Dish the olive salad into a bowl and refrigerate.
Slice the lamb in thin slices and split sliced lamb up into even piles. Slice the chibata rolls in half and lightly toast. Place the bottom half of the chibata rolls on a work surface and spread the Garlic Aioli on the bread, then top with the sliced lamb and a slice of smoked gouda. Set your oven to broil, place sandwich bottoms on a baking sheet and broil on high to melt the cheese. Take the top half of the chibata roll and press the inside of the bread to form a bowl shape. Pile the olive salad mixture into it. Remove the bottom half of the sandwich from the broiler and top with baby arugala. Put the top on, cut the sandwich, plate it and enjoy the Mary Had a Lamb-a-letta!