Lamb leg steak sambos

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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

10 minutes (plus 30 minutes inactive)
10 minutes
Difficulty: Easy
Serves: 4
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


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.