|
Moroccan Lamb Steak Sandwich
Serves 4
Ingredients:
¼ cup Sandhurst char-grilled eggplant strips
½ cup Greek-style natural yoghurt
½ t.phpoon ground cumin
2 lamb sirloin (backstrap) 450g
1 tablespoon Moroccan spice blend
4 Turkish bread rolls
75g mixed salad leaves
2 Roma tomatoes, sliced
1 cup Sandhurst char-grilled capsicum
Here's How:
- Combine eggplant, yoghurt and cumin a food processor and process until well combined. Set aside.
- Flatten lamb with a meat mallet to about 1cm thick, then cut each into two. Rub lamb with Moroccan spice. Spray a cast iron grill plate or barbeque with non-stick cooking spray and heat to medium hot. Grill lamb for 1 minute each side for medium or to your liking. Transfer to a plate and cover with foil.
- Lightly toast or grill Turkish bread; split and spread with a layer of eggplant mixture. Top bases with salad leaves, tomato, lamb and capsicum. Cover with remaining bread. Serve any extra eggplant mixture in a small bowl.
Cook?s tip: any extra eggplant spread can be stored in refrigerator for up to 3 days and makes a delicious spread for toast.
|
)
A Quick Dip
