A simple but tasty Leftover Roast Lamb Sandwich highlights slices of roasted lamb. With lamb sandwich fillings of mint pesto, pickled red onions, dressed red baby butter lettuce, aioli, on whole wheat artisan bread. This is the perfect way to use up a roasted leg of lamb leftovers.
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Do you ever have a problem coming up with ways to use leftover roasts??? Besides just reheating them (they are tasty, so why not?!). Now a sandwich is an obvious use for leftover roasted leg of lamb but this one has some sentimental attachment to it. If you would like to skip the sap and jump to the recipe, use the button above to do so.
Leftover Roast Leg of Lamb Sandwich Story
I have never met my husband’s biological father, he’s no longer with us. And it makes me sad, aside from the obvious of him no longer being on this earth. My husband tells me these memories he has of his dad and the things they would do together. And I really wish I could have met the man when he was still around.
Two things are certain if I had been able to:
- His dad and I would have the same sense of humor…. So best buds!
- He was an amazing foodie! Best buds once more.
One thing my husband remembers of his dad is his leftover roast lamb sandwiches! When I asked him to tell me about the sandwich (what bread it was on, what condiments were on it), all he said was that his dad would put the leftover lamb on some bread and that was it. According to my husband, his dad’s lamb was so perfectly marinated and flavorful that it was blasphemous to add anything to this sandwich.
However, my roasted leg of lamb is delicious in and of itself. This is the recipe I use for the leftovers to make this sandwich.
Leftover Roasted Leg of Lamb Sandwich My Way
Well, we all know how I am and how I like to put my own twist on things. To honor my husband’s dad, I tried to keep my sandwich as simple as possible, while also trying to compliment the roasted lamb the way it ought to be.
How to Make the Best Roasted Lamb Sandwich
The first thing was to get a loaf of good bread. I love making my sandwiches with artisan-style bread because they have a gorgeous rustic look to them and they’re just made perfect. Super tender but with a nice crunchy crust. That’s how I like mine.
Also, I’m all for toasting up bread even if it’s for a “cold” sandwich, like this lamb sandwich. Nothing fancy just spread some olive oil on one side and toast on the stove for a few minutes.
Cutting the Lamb for Roasted Leg of Lamb Sandwich
Something super important to remember when building this sandwich is that you want nice, thin layers of lamb on the sandwich instead of huge chunks. I mean, that is if you like big chunks in your sandwich… whatever makes you happy.
I find that thin slices are easier to work with than thicker ones. The trick to cutting thin slices off of a roasted piece of meat is to have that roast pretty cold. In professional kitchens, we would sometimes through meat into the freezer for a bit before slicing so it was easier to work with.
You don’t necessarily have to do that but slicing right out of the fridge would work great as well.
Also, make sure to have a nice sharp slicing knife on hand as a sharp knife will make your life easier than a dull one.
What are the two key things to remember to get thin slices of meat?
- Cold roasts
- Sharp knife
What to Put in a Roasted Lamb Sandwich
When I first made this sandwich, I thought that an aioli would detract from the natural sweetness that roasted lamb has. However, I have seen the error of my ways and decided to add it on because, why not?! Aioli is delicious and a perfect addition to this leftover lamb sandwich.
Aioli is a fancy French name for a sauce that’s basically mayo with roasted garlic added to it. If you’d like to learn how to make mayo from scratch, feel free to watch my Facebook Live video here.
To add a bit of a fun taste to the lamb sandwich, I thought it would be fun to add some pickled red onions. Not only are they bright visually but they also have a bright and cleansing taste that goes great alongside the lamb and aioli. I like using this recipe for my pickled red onions!
How to Make the Minted Lamb Sandwich Filling (Mint Pesto)
What goes better with lamb than mint?! It’s as if those two were made to be together forever.
I really wanted mint to be featured in this awesome sandwich and thought of making one of my favorite things. Mint Pesto.
Mint pesto, at least the way I make it, is very similar to basil pesto except the mint is swapped out for basil and I don’t add any garlic. The result is a fresh and minty fun addition. This is a great spread that is perfect for this lamb sandwich.
Putting the Roasted Lamb Sandwich Together
Lastly, you can’t forget the greens. Adding greens to a sandwich for me makes a sandwich really pop. But I don’t just put on dry greens. I toss my greens with red wine vinegar and olive oil. It’s amazing what a touch of acidity does to greens in a sandwich!
Now when building a sandwich like this, it’s important to keep in mind ways to help layer the different components of the sandwich. I only added aioli to one part of the sandwich and mint pesto to the other.
I like to rest my meat on lettuce and not bread so that the sandwich can hold together for a lot longer, rather than soaking up the juices of the aioli AND the lamb at the same time.
Top the lamb meat with pickled red onions and voila, a sandwich!
This is a somewhat short and sentimental post but it hopefully illustrates the point that food doesn’t have to be complicated in order to be enjoyed and especially not to create memories!
I hope you enjoy this simple, but incredibly tasty leftover roast lamb sandwich and make it for those you love after a delicious lamb dinner!
If you’ve especially enjoyed this recipe, feel free to tell me about it in the comments down below, along with a rating.
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- 1/2 loaf whole wheat artisan bread, sliced
- 1- pound lamb roast, sliced
- 2 ounces baby red butter lettuce
- 2 ounces pickled red onions
- ½ ounce fresh mint leaves
- 1 tablespoon sliced almonds, toasted
- 1 tablespoon lemon juice, fresh
- 1 tablespoon parmesan, freshly grated
- ¼ cup olive oil
- 3 egg yolks
- 1 tablespoon Dijon mustard
- 2 tablespoons lemon juice, fresh
- To taste salt and pepper
- ½ cup olive oil
- In a small processor, combine all ingredients until combined but still chunky. Store in an air tight container.
- Combine all ingredients except olive oil in a food processor. Pulse until combined. In a steady stream, add olive oil while food processor is on. Taste and adjust seasonings.
Put Sandwich Together
- Slice loaf into ½” slices. Brush olive oil on one side and toast on the stove using a non-stick pan. Remove once toasted and allow to cool. Spread aioli on one half of the bread.
- Toss greens in red wine vinegar and olive oil. Season with salt and pepper. Place onto the aioli side of the sandwich.
- Place sliced lamb roast on top of greens. Top lamb with pickled red onions.
- On the other half of the bread, spread mint pesto and top sandwich. Secure with bamboo picks and serve.
Nutrition InformationYield 2 Serving Size ounces
Amount Per ServingCalories 1066 Saturated Fat 17g Cholesterol 386mg Sodium 270mg Carbohydrates 8g Fiber 2g Sugar 1g Protein 36g