Our sandwich day celebration continues with our twist on the classic French Dip Sandwich – the Aussie Dip Sandwich made with delicious Australian Lamb.
Many people are intimidated by lamb and don’t think they can cook it up properly. Boneless leg of lamb is actually very easy to cook and is beautiful for a fancy dinner for a special holiday meal then sliced thin for this beautiful “Aussie Dip” sandwich. A quick sear and a slow roast produces a perfectly cooked medium rare lamb.
Roast Leg of Lamb
- 3-5 pound Aussie Boneless Leg of Lamb – Tied or In netting preferred
- Kosher Salt
- Fresh Cracked Pepper
- Olive Oil
Pre-heat oven to 250 degrees. Generously season lamb on all sides with kosher salt and fresh cracked pepper. Heat olive oil in large skillet until piping hot. Sear lamb on all sides to create a nice crust. Reserve skillet for making lamb jus.
Place lamb on a sheet tray and slowly cook lamb until it reaches an internal temperature of 120 (about 90 minutes). Remove from oven and allow to rest for at least 20 minutes. This will yield a nice medium rare. Slice thick for a beautiful dinner and slice thin for these great Aussie Dip Sandwiches.
Lamb Jus – or Dip
- ½ cup diced celery
- ½ cup diced carrot
- 1 cup diced onion
- 2 bay leaves
- 1 tsp peppercorns
- 2 sprigs thyme
- 2 sprigs rosemary
- 2 beef bouillon
- 1 can beef stock
- 2 cups water
Mix all ingredients in a large pot and allow to simmer. Deglaze skillet you seared lamb in with the liquid and mix with the drippings from the sheet tray you roasted the leg of lamb in. Reduce the au jus until reduced by 1/3 to 1/2. Strain to remove veggies and herbs leaving a beautiful rich jus.
Building the Sandwich
Aussie Dip Sandwich
Pile lamb into roll. Top with cheese and toast in the oven. Serve with side of lamb jus. Dip and enjoy.
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