Pulled Lamb Sandwich

For the lamb marinade:

1. Combine the oil, vinegar, oregano, garlic, lemon juice and salt and pepper in a small bowl. Add the chops and marinate for at least 2 hours, but overnight is fine as well.
2. 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.

For the chimichurri sauce:

1. In the bowl of a food processor, add all ingredients.
2. Pulse on high until a pesto-like consistency is reached. You may need to add more olive oil to achieve desired texture, depending on your tastes.

For assembling your sandwich:

1. Slice your bread horizontally down the middle, and toast open faced in a 400°F oven until golden and crispy on the top.
2. Brush bread with melted butter if desired.
3. Remove lamb from slow cooker and pull apart with two forks, flaking and pulling the meat into strands.
4. Layer the bottom side of the bread with the pulled lamb and top with cheese. Bake in your preheated oven for 5-10 minutes or until cheese is golden and bubbly.
5. Spread chimichurri on the top side of the loaf and serve with lettuce and tomatoes for topping.