Lamb French Dip Sandwiches (Printable Version)
Succulent slow-cooked lamb on toasted rolls with provolone cheese and rich beef broth for dipping.
# Ingredients Required:
→ Meat
01 -
900 grams lamb roast or lamb shoulder
→ Seasonings and Sauces
02 -
15 milliliters olive oil
03 -
15 milliliters minced garlic
04 -
15 milliliters onion powder
05 -
5 milliliters dried thyme
06 -
5 milliliters salt
07 -
2.5 milliliters black pepper
08 -
720 milliliters beef broth
09 -
15 milliliters Worcestershire sauce
→ Bread and Cheese
10 -
6 hoagie rolls
11 -
6 slices provolone cheese
# Guide to Cooking:
01 -
Heat olive oil in a skillet over medium-high heat and sear the lamb until browned on all sides to enhance flavor and richness.
02 -
Transfer the seared lamb to the crock pot. Add minced garlic, onion powder, dried thyme, salt, and black pepper. Pour in beef broth and Worcestershire sauce, then stir gently to combine.
03 -
Cover and cook on low heat for 8 hours or on high for 4 to 5 hours until the lamb is tender and shreds easily with a fork.
04 -
Remove the lamb and shred it using two forks. Return shredded meat to the crock pot juices and let soak for at least 20 minutes to absorb flavors.
05 -
Toast hoagie rolls until golden brown. Fill each roll with shredded lamb and top with a slice of provolone cheese. Optionally, broil sandwiches for 2 to 3 minutes to melt the cheese.
06 -
Ladle warm broth into small bowls for dipping, providing the signature rich and savory accompaniment.
# Extra Suggestions:
01 -
Searing the lamb before slow cooking intensifies its flavor and improves texture.