So I had this lamb roast in my fridge that I put up to marinade in the way that I marinade lamb when I'm not making schwarma - which is to say, soaking in apple cider vinegar, salt, pepper, garlic, parsley, sage, rosemary, and thyme. I was worried that I had left it in there too long, and I finally got around to cooking it last night.
I learned 2 things in this venture:
1. Everyone should own a digital meat thermometer. It's truly awesome.
2. I am a very lucky chef.
The roast was so tender that I could cut it with a butter knife. Win!!
The intent with this hunk 'o meat was to slice and chill for sammiches for lunch at work this week. (well, it's Wednesday - guess I'm eating lamb for awhile...) I ran out of time and energy last night to assemble sammiches, so I put a few slices in a container with some tzatziki sauce and brought that for lunch. Very tasty.
Tonight, I have achieved sammich Win:
For your consideration, cold lamb with mint pesto, red onion, herb'd goat cheese, pickled red pepper, lettuce, tomato, and tzatziki sauce on a challah roll.
The mint pesto I made myself. Please comment if you are interested in reading how to make it.