Roast Lamb Sandwich
Serves 2

Here’s a suggestion for what to do with the leftover fabulous lamb roast you cooked last night. Mix up some creamy, tangy, slightly smokey aioli. Chop up a few briny Spanish green olives and some piquant Piquillo peppers; add a small amount of finely chopped red onion (optional). Slice two six-inch pieces of crusty baguette lengthwise and smear both slices with a generous amount of the aioli, lay down a few thin slices of cold roast lamb, top with the olive relish and a few grinds of black pepper, close it up with the top piece of baguette. Not your average lamb sandwich! I hope you enjoy it!

INGREDIENTS:

A few thin slices of roast lamb
2- six-inch-long pieces of crusty baguette sliced lengthwise
Smokey Aioli
½ cup of mayonnaise
1 tablespoon of olive oil
1 garlic clove finely minced or grated and mashed to a paste with a pinch of salt
1 teaspoon lemon zest (optional)
2 teaspoons fresh lemon juice (to taste)
1/2-1 teaspoon smokey paprika (pimentón

Whisk all the ingredients in a small bowl and refrigerate for at least an hour to allow the flavors to meld.

Olive Piquillo Pepper Relish

4 tablespoons chopped green Spanish olives
2 tablespoons chopped piquillo peppers
2 teaspoons finely chopped red onion (optional)

Mix together and spoon over your sandwich. Enjoy!

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