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!