Lamb Roast Sandwich with Green Pea-Dill Pesto


The Sandwich

200 gr lamb steak
salt and pepper
Sourdough loaf or other good bread
mixed salad leaves
1 tbsp olive oil
2 sprigs fresh thyme
3 cloves garlic

Brush the steaks with oil and season with salt and pepper. Roughly chop and fry on a pan at medium heat for approx 2 minutes each side, adding the thyme and garlic to the pan and bashing the steaks with the oil. Transfer onto a plate and cover for 5 minutes before serving. Slice the bread and toast lightly, add the green pea pesto, salad, sliced lamb and pickled cucumbers and red onions.

Green pea and dill “pesto”

200 g frozen shelled peas, defrosted
1 cloves garlic, crushed
6 tbsp fresh dill
80 ml vegetable stock
2 tbsp fresh lemon juice
salt and pepper

Place all ingredients in a food processor and blend until quite smooth. Add some more stock if the mixture seems too thick. Season and set aside until ready to use.

Quick pickled cucumbers and red onions

90 ml white wine vinegar
30 g sugar
60 ml water
½ cucumber deseeded and sliced
½ red onion, sliced thinly

Mix vinegar, sugar and water in a pan and bring to a boil. Pour over the vegetables in separate bowls and leave to pickle for at least 20 minutes.

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