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Moroccan Spiced Open Lamb Steak Sandwich

Lamb Serves 4

This Ramadan Shazans and AHDB have teamed up with British Muslim TV to take you on an exciting food adventure. Coming along for the journey is Mr Tee and other special guests from the halal industry to deliver 30 different iftar meals that you can try at home. With a whole host of cooks including Chef Greg, you will see Lamb, Chicken and Beef from the British Isles used in amazing dishes from around the world with a British twist.

Join us this Ramadan for non-stop cooking and a food adventure like no other!

  • Preparation 30 Mins
  • Cooking time: 40 Mins

A sliced lamb leg steak sandwich marinated in Moroccan spices and served on crusty sourdough bread with caramelised onions, Feta and a Strawberry and Pecan Salad. Recipe supplied by Talk Becky Talk in association with Simply Beef and Lamb.

Ingredients

  • 4 boneless lamb leg steaks- approximately 150g each

For the marinade:

  • 2 garlic cloves, peeled and chopped
  • 2 teaspoons ras el hanout (Moroccan spices)
  • ½ teaspoon chilli powder
  • Zest and juice of 1 lemon
  • Splash rapeseed oil
  • Sea salt (just before cooking)

For the caramelised onions:

  • a little rapeseed oil
  • 2 large onions, peeled and sliced
  • 2 tablespoons brown sugar
  • 2 tablespoons balsamic vinegar

For the yogurt:

  • 1 x 200g tub Greek yogurt
  • 1/3 rd cucumber, sliced into thin rounds and then sliced again into strips
  • Zest and juice of ½ lemon
  • ½ teaspoon white sugar
  • Large bunch of mint leaves- chopped
  • Pinch of smoked paprika (optional)
  • 100g Feta cheese, crumbled

For the salad:

  • 1 bag fresh spinach, watercress & rocket
  • 150g fresh strawberries, hulled and quartered
  • 125g pecan nuts, roughly chopped
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons honey
  • 3 tablespoons rapeseed oil
  • Handful fresh mint, torn

For the open burger:

  • 4 slices sour dough bread sliced approx. 1cm thick
  • Splash rapeseed oil

Method

1. Combine ingredients for the marinade, cover and leave lamb for minimum 8 hours or overnight in the fridge.
2. For the caramelised onions (this can be done in advance) fry onions in a little oil on a low-medium heat and cook slowly for 20 minutes. When onions are softened and golden add the sugar and balsamic and cook for a further 10 minutes until sticky. Season to taste. If prepared in advance- warm when needed.
3. For the yogurt, combine all ingredients except smoked paprika in a bowl, cover and leave refrigerated until needed.
4. For the salad, combine the spinach, watercress, rocket, strawberries and pecans in a large bowl. Whisk the vinegar and honey in a bowl and gradually add the rapeseed oil. Add the dressing just before serving and season with salt and pepper. Garnish with fresh mint leaves.
5. To cook lamb, remove from the fridge 20 minutes before cooking. Season lamb steaks and cook on a prepared barbecue for 6-8 minutes on each side, leave to rest on a warm plate for 5 minutes.
6. Whist the lamb is cooking make the open burger; drizzle rapeseed oil over sour dough bread slices and toast both sides directly on the barbecue or in a hot griddle pan.
7. Top the bread slices with Feta, warm caramelised onions, then top attractively with sliced lamb. Just before serving, spoon some mint and cucumber yogurt over then top with a sprinkle of smoked paprika (optional).
8. Serve with served with strawberry, spinach, mint and pecan salad.

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