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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Artichoke and Lamb Sandwiches

Source: dLife

Tender and succulent lamb in a sandwich filled with vegetables.

Nutrition Facts

Makes 24 servings
Amount Per Serving

Calories	238.0

Total Carbs	24.1 g

Dietary Fiber	2.0 g

Sugars	1.9 g

Total Fat	7.5 g

Saturated Fat	1.5 g

Unsaturated Fat	0.7 g

Potassium	216.6 mg

Protein	17.3 g

Sodium	558.2 mg

Dietary Exchanges 7.5 Fat, 0.8 Vegetables, 0.0 Fruits, 1.4 Meat, 1.2 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Add lemon juice, oil, garlic, rosemary, salt, cayenne, and lamb to a resealable plastic bag. Seal bag and place in refrigerator overnight, flipping bag occasionally.
Remove lamb from bag, disposing of marinade. Lay lamb on a rack in a roasting pan and bake at 325 degrees F for 80 to 90 minutes or until preferred doneness. Let cool to room temperature, wrap in plastic wrap and chill.
Combine artichokes and 2/3 cup of vinaigrette to a resealable plastic bag and let sit 10 minutes. Remove artichokes and dispose of vinaigrette.
Slice lamb into thin pieces and cut baguette in half. Take out inners from the bread leaving 3/4 inch shell. Drizzle about 2 tablespoons of the vinaigrette onto the bottom of each piece of bread and top with cucumbers, tomatoes, lamb, and artichokes. Drizzle the rest of the vinaigrette over top. Place the goat cheese on top and then the other halves of the bread. Wrap each sandwich with plastic wrap and chill. Slice to serve.