Name: Rosemary lamb open sandwich
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 4 lamb fillets (320g); 2 clove garlic, crushed; 1/4 cup (60ml) lemon juice; 2 tablespoon fresh rosemary leaves; 1 tablespoon wholegrain mustard; 200 gram mixed cherry tomatoes; 250 gram asparagus, trimmed, halved; 4 slice light rye bread; 8 butter lettuce leaves

Ingredients

4 lamb fillets (320g)

2 clove garlic, crushed

1/4 cup (60ml) lemon juice

2 tablespoon fresh rosemary leaves

1 tablespoon wholegrain mustard

200 gram mixed cherry tomatoes

250 gram asparagus, trimmed, halved

4 slice light rye bread

8 butter lettuce leaves

Method

1.Combine lamb, garlic, juice, rosemary and mustard in a small bowl, cover; refrigerate 3 hours or overnight.

2.Cook tomato and asparagus, in batches, on a heated oiled grill plate (or grill or barbecue) until browned lightly and just tender.

3.Drain lamb; discard marinade. Cook lamb on the same heated grill plate (or grill or barbecue) until browned and cooked as desired. Cover; stand 5 minutes before slicing thickly.

4.Meanwhile, toast bread on the heated grill plate (or grill or barbecue) both sides. Place one slice of toast on each serving plate; top each with lettuce, tomato, asparagus and lamb. Season.

You can substitute toasted sourdough or ciabatta for the rye bread.
Note

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Ingredients

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