pulled lamb pesto sandwich

Ingredients

• Servings: 4
• pulled lamb:
• 1/4 cup kosher salt
• 1/4 cup freshly ground black pepper
• 1/4 cup italian seasoning
• 2 tablespoons dried rosemary
• 2 tablespoons granulated garlic
• 2 tablespoons granulated onion
• 1 tablespoon red pepper flakes
• 1 tablespoon lemon pepper
• 1 (4 pound) lamb shoulder roast
• 1 lemon, juiced
• 1 tablespoon olive oil
• 1 tablespoon red vinegar
• 1 tablespoon worcestershire sauce
• 2 cups dry white
• 1 cup chicken stock
• 4 cloves garlic, crushed
• filling:
• 1 tablespoon olive oil
• 2 goat horn peppers, or other hot green chiles, sliced
• 1 red bell pepper, sliced
• 1 onion, sliced
• 1 tablespoon italian seasoning
• 1 teaspoon red pepper flakes
• salt and freshly ground black pepper to taste
• 1 cup sliced mushrooms
• 1/4 cup garlic basil spread (see footnote for recipe link)
• 1/4 cup
• 1 cup prepared pesto sauce
• assembly:
• 4 italian-style hoagie buns, split lengthwise
• 2 cups shredded mozzarella cheese, divided
• 1 cup halved cherry tomatoes, divided
• 1/2 cup chopped fresh basil, divided

Recipe

Cook Time: 3 hrs 27 mins

Ready Time: 4 hrs 27 mins


• preheat oven to 300 degrees f (150 degrees c).
• combine kosher salt, 1/4 cup black pepper, 1/4 cup italian seasoning, rosemary, granulated garlic, granulated onion, 1 tablespoon red pepper flakes, and lemon pepper together in a bowl.
• place lamb shoulder in a large roasting pan. rub with lemon juice, 1 tablespoon olive oil, red vinegar, and worcestershire sauce on all sides and between any crevices. sprinkle with kosher salt mixture and rub over all sides. pour white , chicken stock, and 4 crushed garlic cloves into the bottom of the roasting pan.
• cover pan tightly with heavy-duty aluminum foil and roast lamb in the preheated oven until tender and a thermometer inserted reaches 200 degrees f (95 degrees c), 3 to 4 hours. transfer lamb to a cutting board and allow to cool slightly before pulling. using two forks, shred the lamb shoulder into bite-size pieces. transfer meat to a large bowl and toss with some of the pan juices to keep it moist.
• increase oven temperature to 500 degrees f (260 degrees c).
• heat 1 tablespoon olive oil in a large pot or dutch oven over medium-high heat; cook and stir goat horn peppers, red bell pepper, onion, 1 tablespoon italian seasoning, 1 teaspoon red pepper flakes, salt, and black pepper in the hot oil until onion softens and begins to turn golden, about 12 minutes.
• stir in mushrooms, garlic basil spread, and and cook until has reduced and mushrooms have softened, about 5 minutes. mix pulled lamb and pesto sauce into vegetables and heat through, about 10 minutes. spoon lamb mixture into hoagie buns and top each with 1/2 cup mozzarella cheese.
• place sandwiches a baking sheet and bake in the hot oven until cheese is melted and bread is toasted, about 5 minutes. top with cherry tomatoes and basil.