Roast Lamb Sandwich With Tomato Chutney And Rosemary Goat Cheese Recipe

Recipe By Slurrp

This roast lamb sandwich is a delicious combination of tender lamb, tangy tomato chutney, and creamy rosemary goat cheese. The lamb is slow-roasted to perfection, resulting in juicy and flavorful meat. The tomato chutney adds a sweet and tangy element, while the rosemary goat cheese adds a creamy and herby note. All these ingredients are sandwiched between two slices of crusty bread, creating a satisfying and flavorful meal.

5
28 Rating -
Rate
Non Vegdiet
14hr total
14hr total
Roast Lamb Sandwich With Tomato Chutney And Rosemary Goat Cheese
plan
Bookmark

ingredients serve

Ingredients for Roast Lamb Sandwich With Tomato Chutney And Rosemary Goat Cheese Recipe

  • 1/4 pound Boneless Lamb Leg Or Shoulder
  • As required Salt And Pepper, To Taste
  • 1/2 tablespoon Fresh Rosemary, Chopped
  • 1 Slices Crusty Bread
  • 1/4 cup Diced Tomatoes
  • 0.06 cup Diced Onion
  • 1/2 cloves Cloves Garlic, Minced
  • 1/2 tablespoon Sugar
  • 1/2 tablespoon Vinegar
  • 0.13 teaspoon Ground Cumin
  • 0.13 teaspoon Paprika
  • 0.06 teaspoon Red Pepper Flakes
  • 1 ounce Goat Cheese
  • 1/4 tablespoon Fresh Rosemary, Chopped

Directions: Roast Lamb Sandwich With Tomato Chutney And Rosemary Goat Cheese Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 325°F (165°C).
  • STEP 2.Season the lamb with salt, pepper, and rosemary. Place it in a roasting pan and roast for about 1.5 to 2 hours, or until the internal temperature reaches 145°F (63°C) for medium-rare.
  • STEP 3.Remove the lamb from the oven and let it rest for 10 minutes before slicing.
  • STEP 4.While the lamb is resting, prepare the tomato chutney. In a saucepan, combine diced tomatoes, onion, garlic, sugar, vinegar, and spices. Cook over medium heat until the mixture thickens, about 20 minutes.
  • STEP 5.In a small bowl, mix together goat cheese and chopped rosemary.
  • STEP 6.To assemble the sandwich, spread a generous amount of tomato chutney on one slice of bread. Top with sliced roast lamb and dollops of rosemary goat cheese. Place another slice of bread on top.
  • STEP 7.Optional: Grill the sandwich in a panini press or on a skillet until the bread is toasted and the cheese is melted.
  • STEP 8.Serve the roast lamb sandwich warm with a side of extra tomato chutney for dipping.
  • STEP 9.Enjoy!

Cooking Tips

  • For extra flavor, marinate the lamb in a mixture of olive oil, garlic, and rosemary for a few hours before roasting.
  • If you prefer a milder goat cheese flavor, substitute it with cream cheese or brie.
  • To make the sandwich more filling, add some fresh arugula or baby spinach leaves.

Storage and Serving

  • Store any leftover roast lamb in an airtight container in the refrigerator for up to 3 days.
  • The tomato chutney can be stored in a jar in the refrigerator for up to 1 week.
  • To serve, reheat the roast lamb in the microwave or oven until warmed through. Assemble the sandwich with fresh tomato chutney and enjoy!
Nutrition
value
800
calories per serving
54 g Fat48 g Protein25 g Carbs6 g FiberOther

Current Totals

  • Fat
    54g
  • Protein
    48g
  • Carbs
    25g
  • Fiber
    6g

MacroNutrients

  • Carbs
    25g
  • Protein
    48g
  • Fiber
    6g

Fats

  • Fat
    54g

Vitamins & Minerals

  • Calcium
    490mg
  • Iron
    10mg
  • Vitamin A
    2220mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    13mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    173mcg
  • Vitamin B12
    4mcg
  • Vitamin C
    47mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    149mg
  • Manganese
    2mg
  • Phosphorus
    621mg
  • Selenium
    63mcg
  • Zinc
    9mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp