| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Sainsbury’s, Sainsbury15 |
4 |
servings |
INGREDIENTS
| 2 |
|
Red peppers |
| 2 |
tb |
Olive oil |
| 2 |
|
Flash fry lamb steaks |
| 1 |
tb |
Sunflower oil |
|
|
Salt and freshly ground black pepper |
| 1 |
|
Round ciabatta loaf |
| 1 |
|
Red onion; sliced into very |
|
|
; thin rounds |
| 6 |
|
Mint leaves |
INSTRUCTIONS
Preheat the oven to 230 C, 450 F, Gas Mark 8.
Place the peppers in a roasting tray and drizzle over 1 tablespoon of the
olive oil.
Cook for 30 minutes, turning twice. Leave to cool.
Brush the lamb with the sunflower oil and season well. Cook according to
pack instructions.
Allow to cool, then slice thinly.
Cut the ciabatta laterally through the middle and lay the lamb slices on
the bottom half.
Peel and deseed the peppers, then cut into thick slices.
Place these on top of the lamb. Put the onion rings on top with the mint
leaves and season well with black pepper.
Drizzle over the remaining olive oil, top with the ciabatta lid and press
firmly.
Leave for 30 minutes for the bread to absorb the juices of the filling. Cut
into 4 and serve.
Converted by MC_Buster.
NOTES : A Nicoise style sandwich with slices of pink lamb and roasted red
pepper.
Converted by MM_Buster v2.0l.
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