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Lamb steak sandwich
 his
is even nicer than the more traditional steak sandwich, as lamb teams
with sweetly caramelised onions for a hearty weekend lunch.
Details
Serves 4
Ingredients
- 3 white onions
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- sea salt and freshly ground pepper
- 4 lamb fillets or boneless leg steaks, around 180g each
(In Australia, lamb steaks)
- 2 tbsp extra virgin olive oil
- 2 tbsp white wine
- 1 garlic clove, smashed
- 1 tbsp oregano leaves
- 4 vine-ripened tomatoes
- 1 tbsp Dijon mustard
- 200g good mayonnaise
- 8 thick slices sourdough or light rye
- 200 g baby rocket leaves
Instructions
- Heat oven to 180C/Gas 4.
- Finely slice the onions, toss with olive oil and balsamic vinegar,
salt and pepper, and bake for 30 to 40 minutes until caramelized.
- Flatten each lamb steak with a meat mallet, then cut each in
two. Mix the olive oil, white wine, garlic and oregano and coat
the lamb well.
- Slice the tomatoes and season with salt and pepper. Beat the
mustard into the mayonnaise.
- Sear the lamb steaks in a very hot, lightly oiled nonstick pan
until crusty, turning once. This will only take a minute or two
either side. Season well, and set aside while you toast or grill
the bread.
- Spread the bottom slice with the mustard mayonnaise, and arrange
rocket leaves, tomatoes, lamb steaks and caramelised onions on
top.
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