Artichoke-Lamb Sandwich Loaves

Directions

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 325° for 80-90 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). 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.