Grilled Lamb Sandwich

Susan from Food Blogga 

Serves 4
Marinade:
4 lamb steaks (about 4-6 ounces each)
½ cup olive oil
1 Tbsp finely chopped fresh thyme
4 rosemary sprigs
salt and pepper

2 bunches spring onions, trimmed
1 tsp olive oil
2 French bread baguettes
A handful of arugula leaves
Salt and freshly ground black pepper

Sage Aioli:
2 tsp extra virgin olive oil
3-4 sage leaves, finely chopped
1 cup mayonnaise
1-2 tsp fresh lemon juice

Sun-Dried Tomato and Black Olive Tapenade:
½ cup minced mixed cured olives, such as Kalamata, Cerignola, Nicoise
4-6 oil-soaked sun-dried tomatoes, coarsely chopped
2 Tbsp good olive oil
1 Tbsp minced fresh basil
1 Tbsp minced fresh parsley
2 tsp fresh lemon juice, plus some zest
Several shakes of crushed red pepper

Marinate lamb in olive oil, rosemary, thyme, and salt and pepper for at least 4 hours or overnight.

To prepare the sage aioli, combine all ingredients in a food processor and process until smooth. (Can be made ahead.)

To prepare the sun-dried tomato tapenade, combine all ingredients in a food processor and process until smooth. (Can be made ahead.)

To prepare sandwiches, preheat grill. Brush green onions with 1 tsp olive oil and season with salt and pepper to taste. Grill for 2 to 3 minutes on each side until almost cooked through; remove from heat. Remove lamb from marinade, and season with salt and pepper to taste. Grill the lamb until the thickest part registers 135 degrees F. for medium rare, turning occasionally, about 4-6 minutes per side. Transfer to a platter and tent with foil. Let stand 10 minutes. Brush bread with some olive oil and grill, until golden brown, about 1 minute.

Spread some sage aioli and sun-dried tomato tapenade on each sandwich. Top with meat, some green onions, and a few arugula leaves.