California Lamb Sandwich with Fresh Tomato-Olive Salsa
Fresh Tomato-Olive Salsa
1 cup fresh tomatoes, seeded and diced
3 tablespoons chopped kalamata olives
2 tablespoons fresh basil
1 tablespoon finely chopped red onion
2 tablespoon extra-virgin olive oil
2 teaspoon red wine or balsamic vinegar
2 pounds California lamb sirloin or boneless leg
Juice of half a lemon
2 cloves of garlic, minced
3 tablespoons chopped fresh rosemary
2 tablespoons olive oil
Salt and pepper; to taste
12 slices French or Italian bread, each about 1-inch thick
Olive oil; as needed
4 large cloves garlic, cut in half lengthwise
Arugula or watercress; as needed
For Fresh Tomato-Olive Salsa, lightly toss all ingredients together in small bowl; cover and chill.
Squeeze lemon juice onto lamb and brush all over with olive oil. Sprinkle on garlic and chopped rosemary; rub in well. Season with salt and pepper. Arrange in large resealable plastic bag or in nonreactive container and cover loosely with plastic wrap. Let stand in refrigerator for 6 to 8 hours.
Grill lamb over medium-hot heat, 20 to 25 minutes on each side until medium rare (internal temperature is 145˚F). Remove from heat; cover lightly with foil and set aside. Meanwhile, brush bread generously with olive oil and grill over medium heat, 1 to 2 minutes on each side. Sprinkle lightly with salt and rub with cut sides of garlic cloves.
To serve, divide and arrange arugula leaves onto each slice of toasted bread. Cut lamb across the grain into 1/4-inch thick slices; arrange one or two slices on each bread slice. Spoon about 1 tablespoon Fresh Tomato-Olive Salsa on top of each and serve.