Serves 4-6.
Ingredients
1 loaf French bread
Anchovy Basil Aioli (recipe follows)
1 pound roasted leg of lamb, sliced thinly
Few handfuls arugula
1/2 cup thinly sliced red onion
Directions
Heat oven to 400 degrees. Cut the baguette in half horizontally, and toast in the oven for 4 minutes. Remove, and slather the insides with the aioli (you will have some left over). Top with the sliced lamb, then the onion, then the arugula. Cut into sandwich-sized pieces and serve.
Anchovy Basil Aioli
Makes 2 cups.
Ingredients
2 tablespoons white vinegar
Juice of 1/2a lemon
2 egg yolks
4 garlic cloves, minced
1 cup basil leaves
1 tablespoon capers
6 anchovy fillets
Salt and pepper
1 1/2 cups canola oil
1/4 cup extra-virgin olive oil
Directions
In a food processor, blend the vinegar, lemon, egg yolks, garlic, basil, capers, anchovies and salt and pepper for 1 minute. Add the canola oil in a slow stream to emulsify, then the olive oil. Keep refrigerated until ready to use.
