Sandwiches are like the entire world’s culinary sweetheart. Everywhere you go, no matter the time or place, from New York City at 3 in the morning, to Ho Chi Min, Vietnam at 3 in the afternoon, sandwiches are around. They are available. And unless you choose to procure your sandwich from some scumbag peddling the likes of American squares with canned anchovies and wilty lettuce, they are delicious. (Also, American cheese squares are still delicious, especially on a burger. They’re just…skeptical.)
Here in America our country’s sandwich sweetheart is obviously the Cheeseburger, but it’s tough to turn a blind eye to a well-made Reuben, a classic Grilled Cheese, Philly’s own Cheese Steak, or our PRB signature, a French Dip.
Even with so many delicious, classic options, isn’t it nice sometimes to eat a sandwich that’s a little off the beaten path? Isn’t it fun to give your taste buds a break from cold, clammy deli meat, futile and transparent white bread, and a schmear of Hellmann’s for something…different?
We try to add a little pizzazz to the sandwiches that cycle on and off of our lunch menu board over at PRB West, but we’ve noticed that a certain black sheep has gained quite a bit of fame and a steady following of hungry people: The Lambwich.
And while this special lunchtime delight has just recently found its way back onto our menu after the Easter lamb-slamb, sometimes it’s nice to know the secret behind the sandwich so you can prepare one of your own…maybe while at home, say…on a Sunday?
Time-consuming though it may seem to prepare a substantial amount of lambwich meat, the benefits greatly outweigh the costs: once the prep work is done (very minimal), all you have to do is sit and wait. Well, that and anticipate basking in the glory of enjoying a hot, delicious, and far-from-standard sammich.
Maybe you’ll spend your time reading a book; perhaps you’ll spend the time soaking yourself in the bath; hell, you’ll even have time to watch The Wolf of Wall Street from start to finish!
Do whatever you want to do during those 3 long and good-smelling hours, and when the time’s up you’ll have a week’s worth of lambwich meat—or enough to feed yourself, plus five hungry friends when you invite them over for Sunday brunch. Or even Sunday Funday where everything is so good, you’ll find yourself acting b-a-a-a-d. Step aside, Cheeseburger, there’s a new sandwich sweetheart in town.
Roasted Lamb Shoulder
3.5 – 4.5 lb. lamb shoulder
6 sprigs fresh thyme
3 Tbs. fresh parsley
3 cloves garlic
2 Tbs. olive oil
½ cup white wine
1 onion, large dice
2 carrots, roughly chopped
2 stalks of celery, roughly chopped
Lemon Yogurt Dressing
8 oz. plain Greek yogurt
Zest and juice of 1 lemon
1 Tbs. shallots, finely diced
2-3 Tbs. capers (optional)
For the Lambwich:
6 buns, burger or hoagie (or 12 slider rolls)
6 cups fresh arugula
1 jar Chris’s Favorite Sweet & Spicy Pickles (available only at PRB)
Tomato (when in season)
- Season lamb shoulder with thyme, parsley, garlic, salt, pepper, and olive oil by rubbing the seasonings onto the meat.
- Let meat rest at room temp for 30-45 minutes while oven preheats to 425o F.
- Set lamb shoulder on a roasting rack in a roasting pan and roast in the oven for 30 minutes.
- Remove shoulder from oven and deglaze pan with white wine. Reduce heat in oven to 300o F. Add onions, carrots and celery to the bottom of the roasting pan, and cover with foil or a lid.
- Return pan to oven and cook for 3 hours, or until fork tender.
- Remove shoulder from oven, check for tenderness, and rest 10-15 minutes before pulling.
- While lamb is resting, prepare yogurt dressing, simply by whisking yogurt, capers, lemon zest, lemon juice, and shallots together in a small bowl. Using a serrated knife, slice buns in half, lightly brush with butter, and toast in the oven.
- Finally, assemble by stacking: bun bottom, shredded lamb, yogurt dressing, Chris’s pickles, arugula, possible tomato, bun top. Slightly smoosh.