Restaurants›Bar Gernika›Lamb Grinder Recipe

Lamb Grinder Recipe

Inspired by Bar Gernika
Time2h
Serves4

Tender slices of roasted lamb leg served on a French baguette with grilled onions, green peppers, mushrooms, swiss and au jus.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Disclosure: Some product links may be affiliate links. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Ingredients

Method

Preparation Steps

1

Roast the Lamb

Preheat the oven to 350°F (175°C). Season the lamb leg with salt, black pepper, and olive oil. Place in a roasting pan and roast for about 1.5 hours, or until it reaches an internal temperature of 145°F (63°C) for medium rare. Remove from the oven and let rest for 10 minutes before slicing thinly.

2

Grill the Vegetables

In a skillet, heat olive oil over medium heat. Add sliced onions, green peppers, and mushrooms. Grill until softened and slightly caramelized, about 8-10 minutes. Season with salt and pepper.

3

Prepare the Baguette

Slice the French baguette in half lengthwise. Toast lightly in the oven for about 5 minutes to give it a slight crisp.

4

Assemble the Grinder

Layer the sliced lamb on the bottom half of the toasted baguette. Top with grilled vegetables and Swiss cheese. Place the top half of the baguette on and press down gently.

5

Serve with Au Jus

Heat the beef or lamb broth in a small saucepan. Serve the Lamb Grinder with a side of warm au jus for dipping.