This lamb philly cheesesteak definitely took some time to make and steps to bring about the final, really tasty sandwich. It was so worth it. It was so good that I made a sandwich for myself three days in a row. The leg of lamb just fit into my Big Green Egg. I did not add smoke for the cooking but there were some remnants from my last smoke. Just the hint of smoke was totally amazing. That is a deep cooking term. Look it up. Seriously, the lamb is a strong flavor so adding just a little bit of smoke was perfect. The other important step was taking the bone and making stock. I used the stock as au jus for the sandwich. The au jus was the perfect compliment, dipping sauce for this sandwich.

Ingredients 1 5 – 6 lb whole leg of lamb

3 garlic cloves

3 tbsp dijon mustard

2 tbsp olive oil

3 tbsp lemon juice

1 tablespoon fresh rosemary

1 teaspoon kosher salt

freshly ground black pepper

1 brioche bun

3 stalks celery and carrots

2 yellow onions

salt & pepper to taste

3 bay leaves

6 quarts water

handful of parmesan and feta cheese

Directions: In a food processor, add the garlic and pulse. Add the remaining ingredients and blend until a paste is formed. Spread the mixture over the lamb and refridgerate for anywhere from 2 – 8 hours or overnight.

Preheat the smoker and get to a temperature of 300 degrees. Grill the lamb, with the grill covered for approximately 3 hours. The lamb is done when it registers 140 – 160° F on an instant-read thermometer. Let rest at room temperature for at least 15 minutes before carving.

After the meat is removed, take the leg bone and put it in a large pot with the water and vegetables, bay leaves and spices. Let cook down for hours. Once the stock is matured, drain through a colander reserving only the stock. Store in the fridge overnight. The next morning, scrape off the fat layer that will be on the top. Set aside. When ready to create the sandwich, heat a cast iron skillet on medium high heat. Add 1 tbsp of oil. When hot, add in slices of the lamb and warm enough to create some char.

Top with the parmesan and then the feta.

In a preheated 325 degree oven, put in the skillet and allow the cheese to melt. This will take 3 – 4 minutes. To serve, place the lamb and the cheese on your bun. While the lamb and cheese is in the oven, rewarm the stock in a sauce pan. To plate, take the sandwich and serve with the au jus.

Enjoy!