2 1/2 pounds roasted boneless leg of lamb, 12 thin slices
1 tablespoon olive oil
1 clove garlic
1 tablespoon fresh thyme
Salt and freshly ground black pepper
4 paper-thin slices sweet onion
8 lettuce leaves
1 large tomato, thinly sliced
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Make a rub using olive oil, finely chopped garlic, thyme, 1 teaspoon kosher salt and some freshly ground black pepper. Rub the paste over the outside of the roast (don’t worry about the netting) and place it in a roasting pan.
Preheat oven to 425°F and roast the lamb for 10 minutes. Reduce heat to 350°F and continue cooking until the internal temperature reaches 125°F, 20 to 40 minutes longer. Times are variable and you don’t want to overcook your lamb, so be sure to start testing for doneness with an accurate thermometer at the 25 minute mark.
Transfer the roast to a cutting board and allow to rest for 15 to 20 minutes before carving.
Open buns and spread the tzatziki sauce on both the top and bottom halves. Place a layer of lettuce on the bottom. Top with onion, tomato and lamb.