• Prep Time: 10 Minutes
  • Cook Time: 45 Minutes
  • Serves 4



1 Thomas Farms Boneless Lamb Leg (about 1 pound), butterflied and unfolded
1 tablespoon vegetable oil
1 teaspoon kosher salt
1 teaspoon ground black pepper
½ teaspoon onion powder
¼ teaspoon garlic powder
1 ¼ cups beef stock
4 crusty sandwich rolls (we like baguette)
4 slices Gruyere or Swiss cheese



  1. Heat the oven to 400° Stir the oil, salt, pepper, onion powder and garlic powder in a large bowl.  Add the lamb and turn to coat.
  1. Heat a 12-inch cast iron skillet over medium-high heat. Add the lamb to the skillet and cook until well browned on all sides. 
  1. Place the skillet into the oven and roast the lamb for 15 minutes or until the internal temperature reaches 140° Remove the lamb to a cutting board and let stand for 10 minutes.
  1. Pour off any fat. Add the stock to the skillet and heat over medium-high heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet.  Season to taste.  Strain the stock mixture through a fine mesh sieve and return to the skillet.
  1. Cut the lamb into thin slices and add to the stock mixture. Cook until hot.  Using a slotted spoon, divide the lamb among the rolls.  Top with the cheese and serve with the stock mixture for dipping.


Also delicious served with store-bought onion jam or bacon-onion jam!