Lamb Steak Sandwich


This is even nicer than the more traditional steak sandwich, as lamb teams with sweetly caramelised onions for a hearty weekend lunch.


  • 3 white onions
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • sea salt
  • freshly ground black pepper
  • 4 lamb fillets or boneless leg steaks, around 180 g each
  • 2 tbsp extra virgin olive oil
  • 2 tbsp white wine
  • 1 garlic clove, smashed
  • 1 tbsp oregano leaves
  • 4 vine-ripened tomatoes
  • 1 tbsp Dijon mustard
  • 200 g good mayonnaise
  • 8 thick slices sourdough or light rye bread
  • 200 g baby rocket leaves


Heat the oven to 180°C/Gas 4. Finely slice the onions and toss in a roasting pan with 2 tbsp olive oil, the balsamic vinegar, salt and pepper. Bake for 30 to 40 minutes until caramelised.

Flatten each lamb fillet or steak with a meat mallet, then cut in two. Combine the extra virgin olive oil, white wine, garlic and oregano in a shallow dish, add the lamb and coat well.

Slice the tomatoes and season with salt and pepper. Beat the mustard into the mayonnaise.

Lightly oil a non-stick fry pan and heat. When it is very hot, add the lamb and sear until crusty, turning once. This will only take a minute or two either side. Season well, and set aside while you toast or grill the bread.

Spread 4 toast slices with the mustard mayonnaise, and arrange the rocket leaves, tomatoes, lamb and caramelised onions on top. Top with the remaining toast slices.