Moroccan Spiced Open Lamb Sandwich with Caramelised onions, with Feta and Mint Cucumber Yogurt

Name: Moroccan Spiced Open Lamb Sandwich with Caramelised onions, with Feta and Mint Cucumber Yogurt
Prep time: 30 min
Cook time: 20 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 4x 150g boneless lamb leg steaks; For the Marinade:; 2 cloves garlic, peeled and chopped; 2 teaspoons ras el hanout (Moroccan spices); ½ teaspoon chilli powder; Grated zest and juice of 1 lemon; Splash rapeseed oil; Sea salt (just before cooking); For the Caramelised Onions:; A little rapeseed oil; 2 large onions, peeled and sliced; 2 tablespoons brown sugar; 2 tablespoons balsamic vinegar; For the Yogurt:; 1 x 200g tub Greek yogurt; 1/3 rd cucumber, sliced into thin rounds and then sliced again into strips; Grated zest and juice of ½ lemon; ½ teaspoon white sugar; Large bunch of mint leaves- chopped; Pinch of smoked paprika (optional); 100g Feta cheese, crumbled; For the Salad:; 1 bag fresh spinach, watercress & rocket; 150g fresh strawberries, hulled and quartered; 125g pecan nuts, roughly chopped; 2 tablespoons balsamic vinegar; 2 tablespoons honey; 3 tablespoons rapeseed oil; Handful fresh mint leaves, torn; For the Open Burger:

This recipe is courtesy of Blogger Talk Becky Talk. An open lamb leg steak sandwich marinated in Moroccan Spices, cooked on the barbecue or grill, sliced and served with caramelised onions on a toasted sourbread, crumbled Feta cheese, finshed with a mint and yogurt dressing and serve with a strawberry, spinach, mint and pecan salad.

prep time
30 mins

cook time
20 minutes

serves
4 people

Ingredients

4x 150g boneless lamb leg steaks
For the Marinade:
2 cloves garlic, peeled and chopped
2 teaspoons ras el hanout (Moroccan spices)
½ teaspoon chilli powder
Grated zest and juice of 1 lemon
Splash rapeseed oil
Sea salt (just before cooking)
For the Caramelised Onions:
A little rapeseed oil
2 large onions, peeled and sliced
2 tablespoons brown sugar
2 tablespoons balsamic vinegar
For the Yogurt:
1 x 200g tub Greek yogurt
1/3 rd cucumber, sliced into thin rounds and then sliced again into strips
Grated zest and juice of ½ lemon
½ teaspoon white sugar
Large bunch of mint leaves- chopped
Pinch of smoked paprika (optional)
100g Feta cheese, crumbled
For the Salad:
1 bag fresh spinach, watercress & rocket
150g fresh strawberries, hulled and quartered
125g pecan nuts, roughly chopped
2 tablespoons balsamic vinegar
2 tablespoons honey
3 tablespoons rapeseed oil
Handful fresh mint leaves, torn
For the Open Burger:
4 slices sour dough bread approx. 1cm thick
Splash rapeseed oil

Method

Combine ingredients for the marinade, cover and leave lamb for minimum 8 hours or overnight in the fridge.
For the caramelised onions (this can be done in advance) fry onions in a little oil on a low-medium heat and cook slowly for 20 minutes. When onions are softened and golden add the sugar and balsamic and cook for a further 10 minutes until sticky. Season to taste. If prepared in advance- warm when needed.
For the yogurt, combine all ingredients except smoked paprika in a bowl, cover and leave refrigerated until needed.
For the salad, combine the spinach, watercress, rocket, strawberries and pecans in a large bowl. Whisk the vinegar and honey in a bowl and gradually add the rapeseed oil. Add the dressing just before serving and season with salt and pepper. Garnish with fresh mint leaves.
To cook lamb, remove from the fridge 20 minutes before cooking. Season lamb steaks and barbecue for 6-8 minutes on each side, leave to rest on a warm plate for 5 minutes.
Whist the lamb is cooking make the open burger; drizzle rapeseed oil over sour dough bread slices and toast both sides on the barbecue on a hot griddle pan.
Top the bread slices with Feta, warm caramelised onions, then top attractively with sliced lamb. Just before serving, spoon some mint and cucumber yogurt over then top with a sprinkle of smoked paprika (optional).
Serve with served with strawberry, spinach, mint and pecan salad.