Lamb for Pans Bagnats

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This look was devised by Food contributor David Hagedorn to spell with Pans Bagnats a la Grecque, served with Mediterranean Coleslaw and Greek Goddess Dressing. The sandwiches besides tin beryllium made with chickenhearted oregon tuna, but if you're making conscionable 1 of the macromolecule fillings, spell for the flavorful lamb.

Adapted from cook and erstwhile restaurateur David Hagedorn.

Ingredients

1 1/2 pounds butterflied boneless limb of lamb, trimmed of each abdominous and metallic skin
Salt
Freshly crushed achromatic pepper
1 tablespoonful dried oregano, preferably Greek
1/2 citrus (juice only; astir 2 tablespoons)
1 clove garlic, crushed
1/2 cupful bottled lipid and vinegar vinaigrette

Nutritional Facts

Per sandwich (with bread, lamb, coleslaw and dressing)

Calories
656
Fat
33 g
Saturated Fat
14 g
Carbohydrates
56 g
Sodium
1302 mg
Cholesterol
123 mg
Protein
36 g
Fiber
8 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from cook and erstwhile restaurateur David Hagedorn.

Tested by Leigh Lambert.

Published March 11, 2026

Related Recipes

Greek Goddess Dressing
Pans Bagnats a la Grecque
Mediterranean Coleslaw

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