Pulled Lamb Sandwich

Directions

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   For the lamb marinade:
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   1.
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   Combine the oil, vinegar, oregano, garlic, lemon juice and salt and pepper in a small bowl.
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   Add the chops and marinate for at least 2 hours, but overnight is fine as well.
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   2.
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   Add everything (liquid and lamb) plus 1/8 of a cup of water to the bowl of a slow cooker and cook on low for 8 hours.
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   For the chimichurri sauce:
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   1.
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   In the bowl of a food processor, add all ingredients.
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    2.
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    Pulse on high until a pesto-like consistency is reached.
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    You may need to add more olive oil to achieve desired texture, depending on your tastes.
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    For assembling your sandwich:
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    1.
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    Slice your bread horizontally down the middle, and toast open faced in a 400 degrees F oven until golden and crispy on the top.
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    2.
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    Brush bread with melted butter if desired.
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    3.
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    Remove lamb from slow cooker and pull apart with two forks, flaking and pulling the meat into strands.
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    4.
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    Layer the bottom side of the bread with the pulled lamb and top with cheese.
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    Bake in your preheated oven for 5-10 minutes or until cheese is golden and bubbly.
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    5.
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    Spread chimichurri on the top side of the loaf and serve with lettuce and tomatoes for topping.