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Griddled lamb sandwich  recipe

Griddled lamb sandwich recipe

39 ratings

See method

  • Serves 2
  • 5 mins to prepare and 15 mins to cook
  • 731 calories / serving


For the mint sauce

  • ½ x 30g pack mint, leaves finely chopped
  • 1 tsp caster sugar
  • 1 tbsp olive oil

For the lamb sandwich

  • 1 x 300g pack lamb leg steaks
  • 2 tbsp smoked paprika
  • 2 red onions, thickly sliced
  • 2 ciabatta rolls
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    21g 30%
  • Saturates

    6g 32%
  • Sugars

    10g 11%
  • Salt

    2.1g 35%

of the reference intake
Carbohydrate 73.4g Protein 60.1g Fibre 5.7g


  1. To make the mint sauce, mix together the mint, vinegar, sugar and oil. Stir until the sugar dissolves and set aside.
  2. Preheat the oven to gas 6, 200°C, fan 180°C. Rub the lamb with a drop of oil and the paprika. Heat a griddle pan and cook on each side for 3-4 minutes. Toss the onion in the remaining oil and add to the pan. Remove the lamb and leave to rest. Continue to cook the onions until softened and just charred, but not burnt.
  3. Warm the rolls in the oven, then halve. Pour the meat juices over the bread. Slice the lamb and layer with the onions and a spoonful of the sauce.

See more Adult lunchbox recipes 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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