Lamb leg steak sambos
A twist on the classic steak sandwich, filled with marinated and seared lamb steaks, garlic mayo, lettuce and sliced tomatoes.
Per serving:
687kcals, 37.9g fat (30g saturated), 54.3g carbs, 5.3g sugars, 32.7g protein, 2.7g fibre, 1.008g sodium
|
Prep: Cook: |
10 minutes (plus 30 minutes inactive) 10 minutes |
|
| Difficulty: | Easy | |
| Serves: | 4 |
| Ingredients |
|---|
| 4 lamb leg steaks, fat trimmed |
| 2 tbsp olive oil |
| 1 tbsp fresh rosemary, finely chopped |
| 1 tbsp fresh mint, finely chopped |
| For the garlic mayo: |
| 150g mayonnaise |
| 3 garlic cloves, crushed |
| 2½ tbsp lemon juice |
| 1 tbsp fresh parsley, finely chopped |
| Salt and black pepper |
| To serve: |
| 4 ciabattas, split and lightly toasted |
| Tomatoes, sliced |
| Red onion, sliced |
| Lettuce, chopped |
directions
1 Preheat the oven to 200˚C/180˚C fan/gas mark 6.
2 Place each steak between two sheets of cling film and use a rolling pin to pound until 1cm thick. Place the steaks in a large bowl with the oil, rosemary and mint. Set aside for 20 minutes.
3 In a bowl, combine the ingredients for the garlic mayo. Season and stir well. Place in the fridge for 30 minutes.
4 Heat a griddle pan over a high heat and cook the lamb steak for 1-2 minutes per side for medium or until cooked to your liking.
5 Transfer the lamb to a plate, tent loosely with tin foil and allow to rest for five minutes. Slice the steak against the grain.
6 Spread the ciabattas with the garlic mayo and fill with tomatoes, red onion, chopped lettuce and lamb.
