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Chargrilled lamb and vegie sandwich

  • 0:35 Prep
  • 0:10 Cook
  • 4 Servings


  • 400g lamb leg steaks
  • 1 garlic clove, crushed
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried mint
  • 1 tablespoon lemon juice
  • 2 teaspoons extra virgin olive oil
  • 1 large red capsicum, deseeded, cut into 2cm-wide strips
  • 1 (about 300g) eggplant, trimmed, cut into 1cm-thick slices
  • 1 large zucchini, trimmed, peeled into ribbons
  • 4 slices wholegrain bread, chargrilled
  • 2 tablespoons Yumi's Hommus Dip
  • 50g baby rocket leaves, to serve
  • Low-fat yoghurt, to drizzle


  • 1
    Pound the lamb steaks between 2 pieces of baking paper until about 3-4mm thick. Place the garlic, cumin, mint, lemon juice and oil in a shallow glass or ceramic dish. Add the lamb and turn to coat. Cover and set aside for 20 minutes to marinate.
  • 2
    Preheat a chargrill on high. Spray the capsicum, eggplant and zucchini lightly with olive oil. Chargrill the vegetables for 2-3 minutes each side or until tender and lightly charred, then transfer to a plate.
  • 3
    Chargrill the lamb for 1-2 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 2 minutes to rest.
  • 4
    Spread bread with the hummus. Top with the eggplant, capsicum, lamb, zucchini and rocket. Drizzle with yoghurt. Season with pepper.

Source: taste.com.au


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