Artichoke-Lamb Sandwich Loaves

• 1/2 cup lemon juice
• 1/2 cup olive oil
• 6 garlic cloves, minced
• 2 tablespoons minced fresh rosemary
• 1 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1 boneless leg of lamb (2-1/2 pounds)
• 2 cans (14 ounces each) water-packed artichoke hearts, rinsed and drained
• 2/3 cup plus 6 tablespoons reduced-fat balsamic vinaigrette, divided
• 2 sourdough baguettes (1 pound each)
• 1 medium cucumber, thinly sliced
• 2 medium tomatoes, thinly sliced
• 1 package (5.3 ounces) fresh goat cheese, sliced

1. In a shallow dish, combine the first 6 ingredients; add lamb and turn to coat. Cover: refrigerate for 8 hours or overnight.
2. Drain and discard marinade. Place lamb on a rack in a shallow roasting pan. Bake, uncovered, at 325u0b0 for 80-90 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0). Cool to room temperature. Cover and refrigerate for at least 2 hours.
3. Place artichokes in a dish; add 2/3 cup vinaigrette and turn to coat. Let stand for 10 minutes. Drain and discard marinade.
4. Cut lamb into thin slices. Cut each baguette in half horizontally. Carefully hollow out top and bottom, leaving a 3/4-in. shell. Brush the bottom half of each loaf with 2 tablespoons vinaigrette. Layer with cucumber, tomatoes, lamb and artichokes; drizzle with remaining vinaigrette. Top with goat cheese.
5. Replace bread tops and press down firmly; wrap tightly in plastic wrap. Refrigerate for at least 2 hours. Cut into slices.

lemon juice, olive oil, garlic, fresh rosemary, salt, cayenne pepper, lamb, water, balsamic vinaigrette, baguettes, cucumber, tomatoes, goat cheese

Taken from www.tasteofhome.com/recipes/artichoke-lamb-sandwich-loaves/ (may not work)