Open-Faced Lamb and Havarti Sandwiches

Flavorful recipes

Open-Faced Lamb and Havarti Sandwiches paired with Diamond Collection Claret Cabernet Sauvignon

Baguette covered with shredded lamb and melted cheese, garnished with rosemary.

   

Ingredients

  • 4 lb bone-in lamb shoulder chops (see Note)
  • 2 onions, thinly sliced
  • ⅓ cup balsamic vinegar
  • 3 Tbsp honey
  • 2 Tbsp chopped fresh rosemary
  • ½ tsp salt
  • ½ tsp pepper
  • 1 Tbsp cornstarch
  • 2 Tbsp
  • 1 (12-oz) French baguette, halved lengthwise
  • 6 slices Havarti cheese

Instructions

  1. Combine first 7 ingredients in a 5- to 6-quart slow cooker.
  2. Cover and cook on LOW 8 to 10 hours or until lamb is tender.
  3. Remove lamb, and shred into large chunks, discarding bone and fat. (Reserve remaining half for French Salad with Lamb, Potatoes, and Green Beans recipe.) Return half of lamb to cooker.
  4. Stir together cornstarch and water; add to cooker, increase heat to HIGH, and cook 15 minutes or until gravy is thickened.
  5. Preheat oven to broil. Top cut sides of baguette with lamb and gravy; top with cheese. Place on a baking sheet, and broil until cheese is melted.
  6. Cut into slices to serve.

Lemony Arugula-Fennel Salad

Side Dish Ingredients

  • 1 fennel bulb
  • 1 (5-oz) pkg baby arugula
  • 1 tsp lemon zest
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp pure maple syrup
  • ½ tsp Dijon mustard
  • ¼ tsp salt
  • ½ tsp pepper
  • 2 Tbsp extra virgin olive oil

Side Dish Instructions

  1. Rinse fennel. Discard root end of fennel bulb, and reserve fronds for another use. Cut bulb into very thin slices.
  2. Combine fennel and arugula in a large bowl.
  3. Whisk together lemonzest and remaining ingredients. Pour dressing over salad; toss to coat.
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