Lamb and Orange-Herb Gremolata Sandwiches

Ingredients

• 6 tablespoons olive oil
• 2 medium cloves garlic, minced
• 2 tablespoons finely grated orange zest from 2 oranges
• 2 tablespoons minced fresh oregano leaves
• 1 tablespoon minced fresh rosemary
• 2 teaspoons minced fresh thyme leaves
• Kosher salt and freshly ground black pepper
• 2 boneless lamb shoulder chops
• Four 1/2-inch thick slices ciabatta bread
• 4 teaspoons Dijon or spicy mustard
• 3 ounces firm sheep's milk cheese, thinly sliced

Directions

1. In a small bowl, mix 5 tablespoons olive oil with the garlic. Warm it in the microwave for 45 seconds, then add the zest, oregano, rosemary, and thyme. Sprinkle in salt and pepper to season.
2. Pour the remaining 1 tablespoon oil into a large skillet and set it over medium high heat. When the oil is just starting to smoke, season the lamb with salt and pepper and add it to the pan. Cook, turning it from time to time, until the outside is deeply browned and an instant read thermometer reaches 125 degrees F in the center for medium rare.
3. Move the lamb to a cutting board and rest it for 5 minutes. Cut it on the bias into thin 1/4-inch thick slices.
4. Set an oven rack in the uppermost position and heat the oven to high broil. Lay the ciabatta right on the oven rack and broil until it turns golden, about 1 minute. Move the bread to a cutting board. Spread the slices with mustard, layer on the cheese, then add the lamb and the herb-zest mixture. Serve immediately.