Serves 4
Prep & Assembly Time: 1 Hour
Cook Time: 4-5 Hours
Ingredient
Lamb & Au Jus
1-1.5 Pound Boneless Leg of Lamb or Lamb Loin.
2 Carrots Peeled and Cut in Half
1/2 Yellow Onion Sliced
1/2 Red Onion Sliced
1 Small Head Garlic Cut in Half
Bouquet of Thyme and Rosemary
2 Bay Leaves
2tsp Salt
1tsp Pepper
4 Beef Marrow Bones Cross Cut
11/2 Cups Beef Broth
Bone Marrow Aioli
Bone Marrow
2 Egg Yolks
1 Head Roast Garlic (from crockpot)
1tsp Dijon Mustard
1/2 Cup Avocado Oil
Salt & Pepper to Taste
Sandwich
4 Ciabatta Buns
Herbed Goat Cheese
Arugula
Bone Marrow Aioli
Sliced Lamb
Au Jus
Directions
- In a large crock pot add lamb, onions, carrots, garlic, herb bouquet, bay leaves, salt & pepper, marrow bones, and beef broth. Set the crock pot to high heat and cook for 4-5 hours. You are looking for a nice tender lamb easily penetrated by the tip of a knife.
- Remove lamb from the crockpot and set aside.
- Remove marrow bones and set aside for bone marrow aioli.
- Using a fine mesh strainer carefully strain the residual liquid over a large measuring cup to remove all solids. Set aside to allow the au jus and fat to separate.
- While waiting for the au jus make the aioli. Using a small spoon scrape marrow from the bones into a large measuring cup. Squeeze the halved garlic heads over a measuring cup to remove roasted garlic. Add egg yolks, dijon mustard, salt & pepper, and oil. Using an immersion blender emulsify ingredients till smooth.
- Slice the lamb into thin strips for sandwich.
- Using a large spoon gently skim away the top layer of fat from the au jus as much as you can. Set the au jus aside until ready to serve.
- To assemble sandwich toast you ciabatta buns, spend bone marrow aioli on one side and goat cheese on the other, layer the meat evenly, top with arugula, place the top of the bun on top,
- Ladle some of the au Jus into a small bowl, slice the sandwich in half and then plate with the au jus, and serve!
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