Gourmet lamb sandwich

Posted by Leigh Stefanski on 27 August 2009

This open sarmie with caramelised onions, roasted tomatoes and lamb steak is so tasty and incredibly easy. Perfect for a light dinner or lazy Saturday lunch.

You’ll need: (serves 4)
1 onion, sliced
Olive oil
100 ml balsamic vinegar
Salt and pepper
3 whole garlic cloves, peeled
1 small punnet of rosa tomatoes
4 lamb steaks (I wanted plain ones but could only find marinated ones. They were delicious anyway, but if you find plain, marinate them for an hour in olive oil, lemon juice and fresh marjoram)
Bunch of rocket leaves
2 tsp Dijon mustard
1 tbsp mayonnaise
1 fresh white bread oval loaf

Here’s how:
Firstly, get your oven up to 180 degrees Celsius. Put a good dollop of olive oil in a baking dish and add your onions and whole garlic cloves, making sure they’re well coated. Season with salt and pepper and add the balsamic vinegar. Pop them in the oven for 30 minutes, stirring occasionally.

While the onions are doing their thing, prep everything else: Wash your tomatoes and rocket leaves and tenderize your lamb steaks with a meat mallet (I don’t have one – a meat mallet is still on my kitchen wish list – so I know that the bottom of an empty wine bottle will do just as well). Mix your mustard into the mayonnaise and add a little black pepper. Cut your bread into long slices and brush with olive oil

After your onions have been in for 30 minutes, pop your rosa tomatoes into the same baking dish and place your oiled bread into the oven on the rack and leave for another 10 to 15 minutes.

Heat some more olive oil in a frying pan and sear your lamb steaks as you like them, turning once. It shouldn’t take more that a few minutes on either side.

Here’s the fun part Take everything off and out of the heat. Fish out your garlic cloves and rub them into the toast. Place four rosa tomatoes onto the bread and squash them so all the juices soak in. Arrange your onions and then rocket leaves on top. Place your lamb steak on top and drizzle with the mustard mayo. Voila!

Yours in food
Leigh


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