This lamb steak sandwich is so good its may even take over from the ever popular beef steak sambo. Give it a go, and you may well be convinced!
- 4 lamb round or topside steaks
- 1 tablespoon olive oil
- 1 red onion, thinly sliced
- 1 cup baby spinach leaves
- 8 slices Turkish bread, toasted
- ⅓ cup beetroot dip
- Brush the steaks lightly with a little oil. Season each with salt and pepper. Preheat the barbecue flat-plate or char-grill pan to hot before adding the steaks.
- Cook on one side until the first sign of moisture appears. Turn steaks once only. Test the steaks for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm.
- Remove steaks from heat, loosely cover with foil and rest steaks for 5 minutes before serving.
- While the steaks are resting heat the oil in a frypan and add the onion. Cook over a moderately-high heat until onions are soft and golden.
- Using the toasted Turkish bread make sandwiches with the baby spinach, the steaks, cooked onion and the beetroot dip.
Best lamb cuts for pan-frying; eye of loin/backstrap, tenderloin/fillet, loin chops, cutlets, lamb steaks (round or topside).