Possibly my favourite sandwich. Although that’s a big claim … there are so many good ones. Definitely top 5. It’s a delicious combination of flavours and textures and dont be daunted by the recipe – I promise it looks more complicated than it actually is. Feeds 2.
- 350g lamb neck fillet
- 2 tsp flour
- Salt and black pepper
- 1 tbsp butter
- 2 tbsp veg oil
- 3 cloves garlic
- Sprig fresh rosemary
- 3 tsp red wine vinegar
- 3 tbsp lamb stock
- 3 spring onions, finely chopped
- 1 large red chilli, deseeded and finely chopped
- 100g frozen peas
- 1 tbsp finely chopped mint
- Handful rocket leaves
- 2 ciabatta rolls or 4 thick slices of ciabatta
- Trim the lamb neck fillet, cut it into 1 cm slices across and roughly flatten each piece – just press down with your fingers or side of your hand
- Put the flour on a plate and season with salt and pepper. Dust the lamb pieces with flour until lightly coated
- Melt the butter in a non-stick frying pan on a medium-high heat until crackling. Add 1 tbsp oil, the rosemary and 2 of the garlic cloves bashed with the side of a knife
- Shake the excess flour off the lamb and add to the pan
- Fry on both sides until brown then remove from pan
- Add 2 tsp vinegar and the lamb stock to deglaze the pan, then reduce the liquid until syrupy. Use to coat the lamb while it’s resting
- In a separate pan, heat 1 tbsp veg oil and saute the spring onion and chilli
- When soft, add the peas and crush roughly
- Add 1 tsp vinegar and the mint. Heat through
- Toast the ciabatta and rub with the final clove of garlic, split in half
- Top the ciabatta with a pile of lamb, peas and rocket. Stick the top on and eat immediately with a napkin to mop your chin and your fingers.
Sophie cooks 