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Mediterranean lamb sub

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Create a mega Mediterranean sub with this shredded, tender, slow-cooked lamb served on fresh bread topped with rocket, tomatoes and shaved parmesan.

  • Serves4
  • Cook time2 hour 30 minutes
  • Prep time10 minutes
Mediterranean lamb sub


  • 1.5kg Coles Australian Lamb Shoulder Roast
  • 2 tbs olive oil
  • 4 garlic cloves, thinly sliced
  • 350g mixed medley grape tomatoes
  • 1 tbs balsamic vinegar
  • 1 Coles Bakery Stone Baked Ciabatta Loaf
  • 60g Coles Australian Baby Rocket
  • 25g parmesan, shaved

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat a covered barbecue on medium. Alternatively, preheat oven to 200°C.
  2. Step 2

    Use a small knife to cut slits all over lamb. Rub oil over lamb. Season well. Place 1 piece of garlic in each slit. Place lamb in a disposable baking tray. Roast in covered barbecue using indirect heat, or in oven, for 2 hours 30 mins for medium or until cooked to your liking, adding tomatoes and vinegar to pan for the last 25 mins of cooking. Remove lamb and tomatoes from barbecue. Cover with foil. Set aside for 20 mins to rest.
  3. Step 3

    Meanwhile, cut bread in half horizontally. Cook on barbecue, cut-side down, until charred and heated through. Cut or shred lamb. Top bread base with rocket, lamb, tomatoes and parmesan. Drizzle with pan juices and top with bread top. Cut crossways into 4 portions.