Treat your family to this mouthwatering Minty lamb sandwich for lunch. On the table in just 30 minutes, it’s a fast and filling option everyone will enjoy.
Serves44
Cook time20 mins20 minutes
Prep time10 mins10 minutes
Ingredients
2 red capsicums, seeded, quartered
4 (about 100g each) Coles Australian Lamb Leg Steaks
¼ cup (80g) mint jelly
⅔ cup (200g) whole-egg mayonnaise
2 tsp Dijon mustard
1 red onion, cut into wedges
8 slices Coles Bakery Stone Baked Sourdough White Vienna
120g pkt Coles Australian Baby Rocket
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.
Method
Step 1
Preheat grill on high. Place the capsicum, skin-side up, on a baking tray. Cook under grill for 5-7 mins or until the skin blackens and blisters. Transfer to a heatproof bowl. Cover with plastic wrap. Set aside for 5 mins to cool slightly (this helps lift the skin). Peel and halve lengthways.
Step 2
Meanwhile, heat a barbecue grill or chargrill on medium-high. Place the lamb between 2 sheets of plastic wrap. Use a meat mallet or rolling pin to gently pound until 1cm thick. Discard plastic wrap. Brush lamb with 1 tbs of the mint jelly. Season well. Cook for 1 min each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 5 mins to rest.
Step 3
Combine mayonnaise, mustard and remaining mint jelly in a small bowl.
Step 4
Cook the onion on grill for 1-2 mins each side or until lightly charred. Transfer to a plate. Cook the bread for 1 min each side or until toasted.
Step 5
Divide half the bread among serving plates. Spread with mayonnaise mixture. Top with the lamb, capsicum, onion and rocket. Top with remaining bread.
