Greek Lamb and Feta Sandwich

We are big fans of Greek food. As a partially Greek gal, I like to keep several items on hand at all times: Greek Seasoning (as I mentioned last week in my pasta post, I discovered that you can order it online! You're welcome), oregano, a block of good feta and olives. With those at your fingertips you can add some Mediterranean flair to just about anything you're cooking up. Once every couple months, we try to make a visit to Papa Cristo's in L.A. to stock up on our Greek groceries and visit our pal, Papa Cristo.

They have a Lamb and Feta Sandwich that is off the charts, in fact it was rated as one of the best sandwiches in Los Angeles. So once I got home from our visit this weekend, I decided to try to recreate it. Here's what you need:

1 leg of lamb (4-5 lbs or so)
Olive oil
Whole garlic cloves
1 onion thinly sliced
Juice from 2-3 lemons
Greek seasoning
1 fresh crusty french baguette
Tzatziki Sauce (I made my own, see recipe below)

First, get started on the lamb. Put some garlic cloves in the meat, using a knife to cut some slits all over. Rub down with some seasoning, olive oil and lemon juice. I top mine with some sliced onions. Depending on the size, you'll want to cook it for 25-30 minutes per pound at 350 degrees, but keep an eye one it. Mine was 4.5 lbs. and I cooked it for about 1 hr. 45 min.

Once the lamb's in the oven, get started on the tzatziki sauce. Here's what you'll need:

1 lb. plain Greek style yogurt
1 cucumber peeled and diced
A few sprigs of fresh dill
2 cloves garlic
A splash of olive oil
Salt to taste

Combine everything in a bowl...

and mix with an immersion blender. Or you could use a regular a blender or food processor. They'll all get the job done. You just want it to look like this:

Put in the fridge until you're ready to assemble the sandwiches. You'll have plenty and it will keep for a few days. It's great to have on hand especially during the summer, too. Yum!

As I completely forgot about our vegetable side for dinner, I threw together some really easy brussell sprouts. Toss some sprouts on a cookie sheet with a diced shallot, some olive oil and S&P, pop them in the oven when the lamb has about 10 minutes left and you're done.

Once the lamb is done, it will look like this:

You'll notice I also put a lamb shank in with the leg, why not. Take a chunk of the meat and carve into bite sized piece to put on the sandwiches. You will have PLENTY of lamb leftover, my plan is to use the rest in a lamb stew crock pot creation next week, stay tuned. To assemble the sandwiches, slice the bread in half and drizzle some tzatziki on each side like so...

Add some feta to one side of the sandwich halves...

And then add the lamb...

Put the top half on the bottom half and press with a panini press for a few minutes, just enough to warm it  and make all the elements blend together.

Slice in half and plate with the sprouts and a small dish of tzatziki for dipping. Can you say amazing??

 Enjoy!!