A twist on the classic steak sandwich, filled with marinated and seared lamb steaks, garlic mayo, lettuce and sliced tomatoes.
687kcals, 37.9g fat (30g saturated), 54.3g carbs, 5.3g sugars, 32.7g protein, 2.7g fibre, 1.008g sodium
10 minutes (plus 30 minutes inactive)
|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:|
|3 garlic cloves, crushed|
|2½ tbsp lemon juice|
|1 tbsp fresh parsley, finely chopped|
|Salt and black pepper|
|4 ciabattas, split and lightly toasted|
|Red onion, sliced|
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.