Moroccan Lamb Steak Sandwich
These tasty Moroccan spiced lamb steak sandwiches are set to take over from your normal beef steak sandwich. They are very easy to make and the tangy yoghurt dressing adds an extra layer of North African flavours
- ¼ cup char-grilled eggplant strips
- ½ cup Greek-style natural yoghurt
- ½ teaspoon ground cumin
- 2 lamb sirloin (backstrap) 450g
- 1 tablespoon Ras El Hanout – Moroccan Spice Blend
- 4 Turkish Pide breads
- 75g mixed salad leaves
- 2 Roma tomatoes, sliced
- 1 cup char-grilled capsicum
- Combine eggplant, yoghurt and cumin in a food processor and blitz until well combined. Set aside.
- Flatten lamb with a meat mallet to about 1 cm thick, then cut each into two. Rub lamb with Ras El Hanout.
- Spray a cast iron grill plate or barbecue 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.
Any extra eggplant spread you have made can be stored in refrigerator for up to 3 days and makes a delicious spread for toast.