Dive right in Open Grilled Lamb Sandwiches

There’s nothing quite like a diving into the ocean to clear the mind, work the body and leave you feeling completely invigorated. However, if you live in Melbourne as I do and have limited time, the local pool often has to suffice. Prahran Pool  on a blue sky day, surrounded by palm trees is a little ray of paradise, it’s one of my favorite past times that I’ll settle for any day. Post swim hunger requires a certain kind of dish to satisfy. Tonight it’s simple, healthy, Open Grilled Lamb Sandwiches. The best part about it, finally fusing our dinner with a mini version for our sugar plum, lamb and zucchini puree xx

Open Grilled Lamb Sandwiches


Ingredients
400g lamb back strap
3 tablespoon olive oil
4 sprigs rosemary
Sourdough baguette or light rye /gluten free bread
1 avocado sliced
1 Lebanese cucumber sliced lengthways
1 tomato sliced
1 cos lettuce roughly chopped
1 onion
1 teaspoon brown sugar
tomato relish
1 tablespoon lemon juice
salt and pepper to taste

Directions
In a medium size bowl toss the lettuce with 1 tablespoon olive oil, lemon juice, salt and pepper. In a small skillet heat 1 tablespoon of olive oil and cook the onions for approx 5 min until browned, add 1 teaspoon of sugar and stir, caramelizing for one minute. Then on a hot grill heat 1 tablespoon olive oil and lay lamb back straps on grill, sprinkle with rosemary and cook for approx 4 minutes either side or until liking. Meanwhile toast the bread. I like to lay out all the condiments on a board, caramelized onions, sliced avocado, cucumber and tomato, along side tomato relish and a bowl of dressed lettuce and have everyone make their own open sandwiches. A little messy but a whole lot more fun xx