Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/2 lb (680 g) lamb leg steaks (or boneless lamb sirloin/shoulder steaks)
- 2 tbsp olive oil, plus 1 tbsp for sautéing
- 2 tbsp lemon juice
- 3 garlic cloves, grated or finely minced (divided)
- 1 1/2 tsp kosher salt, divided
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1/2 tsp black pepper
- 1 large yellow onion, thinly sliced
- 2 bell peppers, thinly sliced
- 1 tbsp unsalted butter
- 3/4 cup (180 g) mayonnaise
- 1 tsp Dijon mustard
- 1 tbsp chopped parsley (optional)
- 4 hoagie rolls (6–8 inches each)
Do This
- 1) Marinate lamb with olive oil, lemon, garlic, oregano, cumin, salt, and pepper (10 minutes while you prep is enough).
- 2) Stir together garlicky mayo (mayo, garlic, Dijon, lemon, salt).
- 3) Sauté onions and peppers in olive oil + butter until soft and browned at the edges (10–12 minutes).
- 4) Grill lamb on high heat to 135°F (57°C) for medium-rare, about 3–5 minutes per side.
- 5) Rest lamb 5 minutes, then slice thinly against the grain.
- 6) Toast rolls, spread with garlicky mayo, pile on peppers/onions and sliced lamb.
- 7) Serve immediately while everything is hot and juicy.
Why You’ll Love This Recipe
- Big flavor, simple steps: A quick marinade and a hot grill do most of the work.
- Hearty and satisfying: Tender lamb, sweet sautéed peppers and onions, and creamy garlic mayo in every bite.
- Weeknight-friendly: Ready in under 45 minutes, with make-ahead options.
- Customizable: Easy to adjust heat, herbs, and toppings to match your taste.
Grocery List
- Produce: 1 large yellow onion, 2 bell peppers, 1 lemon, 1 small bunch parsley (optional), 1 head garlic
- Dairy: 1 tbsp unsalted butter
- Pantry: olive oil, mayonnaise, Dijon mustard, dried oregano, ground cumin, kosher salt, black pepper, 4 hoagie rolls
- Meat: 1 1/2 lb (680 g) lamb leg steaks (or boneless lamb sirloin/shoulder steaks)
Full Ingredients
Lamb and Marinade
- 1 1/2 lb (680 g) lamb leg steaks (about 1/2 to 3/4 inch thick), or boneless lamb sirloin/shoulder steaks
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice (from 1 lemon)
- 2 garlic cloves, grated on a microplane or finely minced
- 1 tsp kosher salt
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1/2 tsp freshly ground black pepper
Sautéed Peppers and Onions
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 large yellow onion, thinly sliced (about 2 cups)
- 2 bell peppers, thinly sliced (any colors; about 3 cups)
- 1/2 tsp kosher salt
- 2 tbsp water (only if the pan gets dry before the vegetables soften)
Garlicky Mayo
- 3/4 cup (180 g) mayonnaise
- 1 garlic clove, grated or very finely minced
- 1 tsp Dijon mustard
- 1 tbsp fresh lemon juice
- 1/4 tsp kosher salt
- 1 tbsp chopped fresh parsley (optional, for a fresher finish)
For Serving
- 4 hoagie rolls (6–8 inches each)
- Optional add-ons: sliced hot cherry peppers, arugula, sliced provolone (4 slices), or thinly sliced dill pickles
Step-by-Step Instructions
Step 1: Marinate the lamb
Pat the lamb dry with paper towels. In a medium bowl, mix together the olive oil, lemon juice, grated garlic, kosher salt, oregano, cumin, and black pepper.
Add the lamb and turn to coat well. Let it sit at room temperature for 10 minutes while you prep the vegetables (or cover and refrigerate up to 8 hours; if refrigerated, let the lamb sit out 20 minutes before grilling for more even cooking).
Step 2: Make the garlicky mayo
In a small bowl, stir together the mayonnaise, grated garlic, Dijon mustard, lemon juice, and kosher salt until smooth. Stir in parsley if using.
Cover and refrigerate until you’re ready to assemble. (This keeps well and tastes even better after 15–30 minutes.)
Step 3: Sauté the peppers and onions
Heat a large skillet over medium-high heat. Add the olive oil and butter. Once the butter melts and starts to sizzle, add the sliced onion and bell peppers.
Sprinkle with 1/2 tsp kosher salt. Cook, stirring every minute or two, until the vegetables are softened and have browned edges, about 10–12 minutes. If the pan looks dry before the vegetables soften, add 2 tbsp water and scrape up any browned bits.
Turn heat to low to keep warm while you grill the lamb.
Step 4: Preheat the grill (or grill pan)
Preheat an outdoor grill or grill pan to high heat (aim for about 450–500°F surface temperature). Clean and oil the grates lightly.
If using a grill pan indoors, turn on your vent and preheat the pan for a full 5 minutes so it’s properly hot.
Step 5: Grill the lamb to temperature
Place the lamb on the hot grill. Cook for 3–5 minutes per side, depending on thickness, until nicely charred and the internal temperature reaches:
- 135°F (57°C) for medium-rare
- 145°F (63°C) for medium
Use an instant-read thermometer in the thickest part. Transfer the lamb to a plate or cutting board.
Step 6: Rest and slice thinly
Let the lamb rest for 5 minutes so the juices redistribute. Then slice it thinly against the grain. If there’s any resting juice on the board, drizzle it over the sliced lamb for extra flavor.
Step 7: Toast rolls and assemble the hoagies
Split the hoagie rolls. Toast them cut-side down on the grill (or in a skillet) for 1–2 minutes until lightly crisp.
Spread about 2 1/2 to 3 tbsp garlicky mayo on each roll. Pile on a generous layer of sautéed peppers and onions, then top with sliced grilled lamb. Close, press gently, and serve right away while the lamb is warm and the vegetables are silky.
Pro Tips
- Slice matters: For tender bites, always slice lamb thinly against the grain.
- Don’t skip the rest: Resting for 5 minutes keeps the lamb juicy and makes it easier to slice cleanly.
- Get real browning on the vegetables: Use medium-high heat and don’t stir constantly; a little contact time creates sweetness and depth.
- Thermometer wins: Lamb can go from perfect to overdone quickly. Pull it at the target temp.
- Make it extra hearty: Melt provolone on the toasted roll for 30–60 seconds under a broiler before adding the hot fillings.
Variations
- Spicy lamb hoagies: Add 1/2 tsp crushed red pepper flakes to the peppers and onions, and top with sliced pickled hot cherry peppers.
- Mediterranean-inspired: Add 1/2 tsp smoked paprika to the marinade and finish the sandwich with sliced cucumber and a handful of arugula.
- Herby lemon mayo: Replace parsley with 1 tbsp chopped mint, and add 1 tsp lemon zest to the mayo.
Storage & Make-Ahead
Store components separately for the best texture. Refrigerate sliced lamb and sautéed peppers/onions in airtight containers for up to 3 days. Refrigerate garlicky mayo for up to 5 days.
To reheat, warm peppers/onions in a skillet over medium heat for 3–5 minutes. Reheat lamb briefly (to avoid overcooking) in the skillet for 30–60 seconds, or microwave at 50% power in short bursts until just warmed. Toast fresh rolls right before serving.
Nutrition (per serving)
Approximate, per hoagie (without optional cheese): 780 calories, 40 g protein, 45 g fat, 52 g carbohydrates, 3 g fiber, 1,450 mg sodium.
