This Wood-Fired Lamb Sandwich with Pesto & Burrata will light up your summer!
Wood-Fired Lamb Sandwich with Herby Pesto & Burrata
Serves 4-6
Prep time 10 minutes
Cook time 25-30 minutes
This post is sponsored by The American Lamb Board. All opinions are my own.
This feels like two simple recipes in one. You get the fool-proof method for a delicious, grilled leg of lamb that feeds a crowd plus the messy incredible sandwich! I’m making an herby pesto (nut-free) on crusty bread with burrata and arugula. The initial grilling recipe is all of two ingredients, including the lamb, and the flavor is absolutely magical. We grill this guy to an internal temp of 145 degrees per the USDA recommendations and guidelines. This still offers a juicy and wonderful slice of lamb that you can serve with pride at any gathering, or just grill one at the top of the week and use it for multiple applications throughout the week.
I’m working on a Pit Boss wood pellet smoker, utilizing the grilling function. I’ve opened my grate up to allow the flames to really roast this lamb and give unbelievable flavor. The hickory pellets are perfect for this cut.
For the next step of the recipe, I’m keeping it simple by packing into my pesto herbs, lemon, and aged parmesan for a punchy, tasty, salty, herbaceous bite with the lamb and burrata. We need a crunch from the arugula, and I really think that these simple elements pair in a delightfully unexpected way!
I love American lamb. And there are so many reasons to eat it, not the least of which is that it sustains the hard work of lamb farmers and their communities throughout the country. Fresh American lamb is flavorful and nutritious, and there are no growth hormones used in its production. And if you’ve ever sunk your teeth into a tender cut of lamb, you know what I’m talking about; it’s just delicious!
Grilled leg of lamb
2-3 pound boneless leg of American lamb
3 tablespoons of your favorite grilling seasoning (I chose a garlic and black pepper rub)
Sandwich
1 16-ounce baguette, ripped into 4 or 6 hunks
12 ounces burrata or fresh mozzarella
3-4 cups baby arugula
Herby Pesto
1/2 cup sweet basil
1/4 cup fresh chives
1/2 bunch flat leaf parsley
1 large fresh garlic clove
1/3 cup parmesan cheese, off the block in chunks (if grated, use 1/2 cup)
Juice of one lemon
Salt and pepper to taste
1/2 cup olive oil
- To grill the lamb, preheat your grill or wood fire smoker with grill function set to 350 degrees. Make sure the grates are fully open if your model allows.
- Season your deboned leg of lamb liberally with your choice of grill seasoning.
- Try to make sure your lamb is roughly the same thickness throughout. Use a knife to butterfly any thicker sections of lamb to ensure even cooking.
- Place the lamb on the hottest part of the grill and heat 2-3 minutes per side, then move to indirect heat and grill 25-30 minutes, flipping every 4-5 minutes for even cooking. Check the temp of your lamb and remove when it reaches your desired done-ness. I cooked our lamb to 135-140 degrees, then allowed it to come to temp as it rested. USDA recommends lamb reach an internal temp of 145F with a 3 minute rest.
- While the lamb rests, prepare the sandwich fixin’s! In a food processor, pulse all herby pesto ingredients until they become a delicious sauce. I prefer mine on the chunkier side.
- To assemble sandwiches, slice the bread, then slice the lamb against the grain. Rotate the lamb as necessary to follow muscle fiber direction.
- Spread the pesto on the bread and layer the burrata with the sliced lamb. Top with arugula. Enjoy with a cold beer!
