Moroccan Spiced Open Lamb Steak Sandwich

Name: Moroccan Spiced Open Lamb Steak Sandwich
Prep time: 30 min
Cook time: 40 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 4 boneless lamb leg steaks- approximately 150g each; 2 garlic cloves, peeled and chopped; 2 teaspoons ras el hanout (Moroccan spices); ½ teaspoon chilli powder; Zest and juice of 1 lemon; Splash rapeseed oil; Sea salt (just before cooking); a little rapeseed oil; 2 large onions, peeled and sliced; 2 tablespoons brown sugar; 2 tablespoons balsamic vinegar; 1 x 200g tub Greek yogurt; 1/3 rd cucumber, sliced into thin rounds and then sliced again into strips; Zest and juice of ½ lemon; ½ teaspoon white sugar; Large bunch of mint leaves- chopped; Pinch of smoked paprika (optional); 100g Feta cheese, crumbled; 1 bag fresh spinach, watercress & rocket; 150g fresh strawberries, hulled and quartered; 125g pecan nuts, roughly chopped; 2 tablespoons balsamic vinegar; 2 tablespoons honey; 3 tablespoons rapeseed oil; Handful fresh mint, torn; 4 slices sour dough bread sliced approx. 1cm thick; Splash rapeseed oil

A sliced lamb leg steak sandwich marinated in Moroccan spices and served on crusty sourdough bread with caramelised onions, Feta and a Strawberry and Pecan Salad. Recipe supplied by Talk Becky Talk in association with Simply Beef and Lamb. To see a video of this recipe click here.

prep time
30 mins

cook time
40 minutes

serves
4 people

Ingredients

4 boneless lamb leg steaks- approximately 150g each
For the marinade:
2 garlic cloves, peeled and chopped
2 teaspoons ras el hanout (Moroccan spices)
½ teaspoon chilli powder
Zest and juice of 1 lemon
Splash rapeseed oil
Sea salt (just before cooking)
For the caramelised onions:
a little rapeseed oil
2 large onions, peeled and sliced
2 tablespoons brown sugar
2 tablespoons balsamic vinegar
For the yogurt:
1 x 200g tub Greek yogurt
1/3 rd cucumber, sliced into thin rounds and then sliced again into strips
Zest and juice of ½ lemon
½ teaspoon white sugar
Large bunch of mint leaves- chopped
Pinch of smoked paprika (optional)
100g Feta cheese, crumbled
For the salad:
1 bag fresh spinach, watercress & rocket
150g fresh strawberries, hulled and quartered
125g pecan nuts, roughly chopped
2 tablespoons balsamic vinegar
2 tablespoons honey
3 tablespoons rapeseed oil
Handful fresh mint, torn
For the open burger:
4 slices sour dough bread sliced approx. 1cm thick
Splash rapeseed oil

Method

Combine ingredients for the marinade, cover and leave lamb for minimum 8 hours or overnight in the fridge.
For the caramelised onions (this can be done in advance) fry onions in a little oil on a low-medium heat and cook slowly for 20 minutes. When onions are softened and golden add the sugar and balsamic and cook for a further 10 minutes until sticky. Season to taste. If prepared in advance- warm when needed.
For the yogurt, combine all ingredients except smoked paprika in a bowl, cover and leave refrigerated until needed.
For the salad, combine the spinach, watercress, rocket, strawberries and pecans in a large bowl. Whisk the vinegar and honey in a bowl and gradually add the rapeseed oil. Add the dressing just before serving and season with salt and pepper. Garnish with fresh mint leaves.
To cook lamb, remove from the fridge 20 minutes before cooking. Season lamb steaks and cook on a prepared barbecue for 6-8 minutes on each side, leave to rest on a warm plate for 5 minutes.
Whist the lamb is cooking make the open burger; drizzle rapeseed oil over sour dough bread slices and toast both sides directly on the barbecue or in a hot griddle pan.
Top the bread slices with Feta, warm caramelised onions, then top attractively with sliced lamb. Just before serving, spoon some mint and cucumber yogurt over then top with a sprinkle of smoked paprika (optional).
Serve with served with strawberry, spinach, mint and pecan salad.