Grilled Lamb Sandwich Platter
A few times a month, I assemble what I call a “platter dinner.” Sometimes it’s premeditated (like this one) and other times it’s literally just filling a big cutting board with all of the odds and ends I find around the kitchen, adding a bread basket and calling it a meal.
Either way, it’s one of my favorite ways to eat dinner. It’s low-stress, low-mess and a lot of fun.
While I usually turn to charcuterie and cold cuts for my platter dinners, I wanted to crank things up a notch this time around with a grilled boneless leg of lamb.
I purchased a boneless leg of lamb and had my butcher butterfly it for me so it would grill quickly for a weeknight dinner. The rich flavor of the lamb is amazing on its own, but also holds up to sauces and garnishes on a hearty sandwich, too.
Speaking of those sandwiches, let’s talk about the other elements of this platter. I went with two sauces: a zesty feta spread (made with roasted red peppers and tangy feta cheese) and a classic chimichurri sauce (made with lots of fresh parsley and cilantro).
Feel free to choose just one sauce, or make it even easier on yourself by simply opening a jar of whole grain mustard.
Platter dinners are all about whatever works best for you! I rounded out my platter with a pile of arugula, some thinly sliced red onions, banana peppers, lemon wedges and a loaf of rye bread.
With plenty of leftovers for lunch the next day or even another dinner (sometimes I’ll chop up the leftover lamb and use it to make Mediterranean fried rice), I couldn’t ask for a better value.
Another element of my platter dinners? A beer pairing, always! After picking up the lamb from my butcher, I headed over to chat with the beer guy about my meal.
He suggested a brown ale to pair with this Grilled Lamb Sandwich Platter, as he thought the mild flavor would pair nicely with the slight spice in the sauces as well as the earthy flavor of the lamb (so I bet this beer would also pair nicely with my mini shepherd’s pies!).
For the Zesty Feta Spread:
- 1 garlic clove, roughly chopped
- 4 ounces feta cheese
- 3/4 cup roasted red peppers
- 1/2 teaspoon red pepper flakes
For the Chimichurri:
- 1 garlic clove, roughly chopped
- 1 cup packed fresh parsley leaves and tender stems
- 1/2 cup packed fresh cilantro leaves and tender stems
- 2 tablespoons red wine vinegar
- 1/4 teaspoon kosher salt
- Pinch of red pepper flakes
- 1/4 cup extra virgin olive oil
For the Lamb and Sandwich Platter:
- 2 tablespoons dried oregano leaves
- 2 tablespoons ground cumin
- 2 teaspoons kosher salt
- 1/2 teaspoon cinnamon
- 1 boneless leg of lamb, butterflied (about 3 to 4 pounds)
- Lemon wedges
- Sweet banana wax peppers
- Thinly sliced red onion
- Rye bread
- Make the Zesty Feta Spread: In food processor, blend garlic, cheese, red peppers and red pepper flakes until well combined and nearly smooth.
- Make the Chimichurri: In food processor, pulse garlic, parsley, cilantro, vinegar, salt and red pepper flakes until finely chopped. With processor running, drizzle in oil until all oil is incorporated.
- Make the Lamb: Preheat outdoor grill for direct grilling over medium heat. In small bowl, combine oregano, cumin, salt and cinnamon. Rub all sides of lamb with spice mixture. Transfer lamb to grill and cook 25 to 30 minutes or until internal temperature reaches 135 degrees F for medium-rare, turning and rotating occasionally. Transfer lamb to cutting board, cover with foil and let stand 10 minutes before slicing (internal temperature will rise 10 degrees).
- Assemble the Sandwich Platter: Thinly slice lamb and place on platter (cut only what you need for one serving per person, as meat dries out if it is pre-sliced). Arrange arugula, lemon wedges, banana peppers, onion, Zesty Feta Spread and Chimichurri on platter with lamb. Serve with sliced rye bread.