Scented with lemon and rosemary, and topped with a medley of grilled veggies, this is a bunful of hearty eating.
SERVES 6
LEMON-ROSEMARY PASTE
| ½ | cup packed fresh rosemary sprigs |
| ⅔ | cup olive oil |
| Zest and juice of 2 lemons | |
| 3 | tablespoons chopped onion |
| 3 | plump garlic cloves |
| 1 | tablespoon kosher salt or other coarse salt |
| 6 | 5- to 6-ounce fresh uncooked mildly seasoned lamb sausages |
| 1 | large onion, sliced ⅓ inch thick |
| 1 | small eggplant, about 12 ounces, peeled and cut lengthwise into ⅓-inch slices |
| 1 | large green bell pepper, halved and core removed |
| 6 | long rolls, split, or hot dog buns, preferably bakery-made |
| Dijon mustard | |
| Pickled Pepper Hash ([>]), optional, for garnish |
At least 1½ hours and up to 4 hours before you plan to serve the sandwiches, prepare the lemon-rosemary paste. Purée the rosemary with the oil in a blender, preferably, or a food processor. Let the rosemary steep in the oil for 5 to 10 minutes, then strain the mixture to remove the tough little leaves. Return the oil to the blender, add the remaining ingredients, and purée until fairly smooth. The paste will be somewhat soupy. Rub the sausages and vegetables with the paste, place them in a plastic bag, and refrigerate.
Remove the sausages and vegetables from the refrigerator, drain any accumulated liquid, and let them sit covered at room temperature for about 15 minutes.
Fire up the grill for a two-level fire capable of cooking at the same time on both high heat (1 to 2 seconds with the hand test) and on medium heat (4 to 5 seconds with the hand test).
Grill the sausages and vegetables uncovered, starting the sausages on the hot side of the fire for 8 to 10 min utes, rolling them every couple of minutes to crisp all sides. Move the sausages to medium heat and continue cooking for 12 to 15 additional min utes, until brown and crisp but still juicy. Place the vegetables on medium heat while the sausages cook, allowing 16 to 18 minutes for the onions and about 2 minutes less for the eggplant and bell pepper. Turn all the vegetables once. Toast the rolls on the edge of the grill in the last few minutes.
If grilling covered, sear all sides of the sausages on high heat uncovered for 3 to 4 minutes; finish the cooking with the cover on over medium heat for 13 to 16 minutes, turning once midway. Cook the vegetables covered over medium heat, allowing 13 to 15 min utes for the onions and about 2 minutes less for the eggplant and bell pepper.
Take each food off as it is done, slicing the vegetables into thin strips and mixing them together in a medium bowl. Brush each toasted roll with mustard, put the sausages into the rolls, and top each with vegetables. Serve hot, with spoonfuls of Red Pepper Hash on the side if you wish. We like to add Bastille Day Beans, too, for an even heartier meal.