Lamb steak sandwich

Ingredients

3 white onions

2 tbsp olive oil

2 tbsp balsamic vinegar
sea salt and freshly ground pepper

4 lamb fillets or boneless leg steaks

2 tbsp extra virgin olive oil

2 tbsp white wine

1 garlic clove, smashed

1 tbsp oregano leaves

4 vine-ripened tomatoes

1 tbsp Dijon mustard

good mayonnaise

8 thick slices sourdough or light rye

baby rocket leaves

Directions

Preheat oven

Finely slice the onions, toss with olive oil and balsamic vinegar, salt and pepper, and bake for 30 to 40 minutes until caramelized.

Flatten each lamb steak with a meat mallet, then cut each in two. Mix the olive oil, white wine, garlic and oregano and coat the lamb well.

Slice the tomatoes and season with salt and pepper. Beat the mustard into the mayonnaise.

Sear the lamb steaks in a very hot, lightly oiled nonstick pan until crusty, turning once. This will only take a minute or two either side. Season well, and set aside while you toast or grill the bread.

Spread the bottom slice with the mustard mayonnaise, and arrange rocket leaves, tomatoes, lamb steaks and caramelised onions on top.

Enjoy!

Source

Jill Dupleix

Catholic Church

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