Grilled Lamb Sandwiches with Grilled Green Onions

101699

(6)

Ingredients in this Recipe

1 1/2 cups purchased tapenade
1 4 1/2 pound butterflied boned leg of lamb, trimmed of excess fat
1 tablespoon dried savory
1 tablespoon minced fresh rosemary
1/4 cup plus 3 tablespoons extra virgin olive oil
2 French bread baguettes, each cut crosswise into five 4 to 4 1/2 inch pieces
2 tablespoons minced fresh thyme
5 bunches green onions, trimmed
6 garlic cloves, thinly sliced
Aioli
Red Bell Pepper Sauce

Recipe Preparation

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