Directions

• For MarinadeCombine sherry, lemon juice, onion, thyme, basil, rosemary, tarragon, garlic, cane syrup, mustard and salt. Use emersion blender to make marinade smooth. Add oil in a stream allowing marinade to emulsify. Pat lamb dry and rub with marinade. Let sit for 2 hours.
• For Provence SaltCombine all ingredients in stainless steel bowl.
• Evenly coat roast with Provence salt as needed and place on roasting rack. Roast lamb in 350ºF oven for 1-1/2 to 2 hours, rotating every 30 minutes. Use a meat thermometer to check for desired degree of doneness: 145ºF for medium-rare, 160ºF for medium or 170ºF for well.
• Once the roast has cooled, partially remove the trussing and place leg on meat slicer. Use the #2 setting to slice meat, removing tress as needed. Portion into 5-ounce packs and wrap tightly in plastic wrap. Refrigerate until needed.
• For Poached Pears Remove peel from pears and reserve. Combine wines and sugar in pan; cook over medium heat stirring to dissolve sugar. Add pears and skins and cook over low heat for 1 hour, turning pears frequently. Cool pears and skins in mixture. Remove skins and pears; discard skins. Slice pears in half and remove cores. Slice each pear into 12 slices. Place pear slices back into wine mixture. Refrigerate until needed.
• To prepare sandwich: Spread 2 ounces goat cheese on bottom slice of sandwich. Spread 1 ounce roasted garlic Dijon aioli on the top slice of sandwich. Arrange 5 ounces sliced lamb on goat cheese. Top with 1/2 cup spring mix and 6 pear slices. Top with second piece of bread and cut on the diagonal.