This fantastic lamb steak sandwich recipe is a snap to prepare. The leg meat is cut into thin slices before quickly searing in a hot pan until nice and brown on the outside yet still pink in the middle. Along with a beautiful onion jam,
Ingredients
4 bread buns, or baps, cut through the middle
450g of lamb leg steak
1/2 red onion, peeled and finely sliced
2 tomatoes, finely sliced
salad leaves
60ml of olive oil
450g of onion, peeled and finely sliced
1 tbsp of balsamic vinegar
1 tsp Demerara sugar
sea salt
Method
1. To make the onion jam, heat the oil in a saucepan and add the onions. Cook over a gentle heat until they are soft and translucent with no colour.
2. Toss in the remaining ingredients (except salt) and continue to cook until the onions are caramelized and very soft for around 20-30 minutes.
3. Season with salt and let the onion jam to cool fully before storage in a jar covered with a lid in the refrigerator.
4. Meanwhile, carefully cut the lamb steaks into thin slices using a very sharp knife. Season them to taste on both sides with salt and black pepper.
5. Drizzle some olive oil in a wide pan or grill and cook the lamb steaks over high heat for about 1 minute on each side – you want a well-browned crust with a pink inside.
6. Assemble the sandwiches by piling lots of salad leaves inside the bread buns, then add the sliced tomatoes and red onion slices and finish off by placing the cooked lamb steaks on top with a large spoonful of onion jam.
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