LEFTOVER LAMB ‘DIP’ SANDWICHES AU JUS

To make the caramelized onions, melt the butter in a large skillet over medium heat and add the onions, sugar, and salt to the skillet.  Cook, stirring frequently, until they are very soft, about 25-30 minutes.  You do not want them to ‘sear to brown’, so turn the heat down if you start to see this start to happen.  This is a ‘low and slow’ cooking process.  Add the mushrooms to the pan and continue cooking, stirring frequently, for another 10-15 minutes until the onions are lightly caramel in color and the mushrooms begin to lightly brown.  Keep warm until ready to serve.

Preheat oven to 425 degrees. Line a rimmed baking sheet with foil.

Combine the gravy, beef, stock, salt, and pepper in a large saucepan and bring to a boil, whisking until smooth.  Turn the heat down to a simmer and add the lamb meat including any fat on the meat.  Cook for 5-10 minutes until the meat is soft.

While the meat warms in the jus, spread the softened butter on the cut sides of the rolls.  Toast the rolls cut side down in a large skillet (or on a griddle), until toasty golden brown.  Place them cut side up on the baking sheet and top each with about ¼ cup of the cheese.  Place them in the oven for 5-8 minutes until the cheese is melted.

Remove from the oven and set the top part of the rolls aside.   Leave the bottom side of each roll on the baking sheet and top with several slices of the meat (let it drip off over the pan so there is not too much moisture on the meat).  Top with the onions and mushrooms and, then, another ¼ cup of the cheese.  Place the pan back in the oven for 4-5 minutes letting the cheese melt.  Remove from the oven and top with the other half of the roll.

Drain some of the jus from the pan with the meat into small ramekins for dipping and serve the sandwiches with the sauce on the side.  DEVOUR!!!  Warning – you will be so addicted to these sandwiches!!

*If you don’t have leftover gravy, you can make the Au Jus as follows:

¼ cup fat trimmed from the lamb leg before cooking or fat drained from the pan after cooking (if this is not possible, use butter)

2 tablespoons flour

2 cups beef stock

¼ teaspoon salt

¼ teaspoon black pepper

To make the au jus, drain ¼ cup of the fat from the pan after cooking the beef (or use fat trimmed from the roast before cooking). Heat the fat in a large saucepan. Whisk in the flour, salt, and pepper. Add the beef stock and bring to a boil. Let cook for 3-4 minutes, whisking frequently, as it thickens slightly. Keep warm until ready to serve.