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Serves 2
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For the mint sauce
- Whisk together all of the ingredients for the mint sauce. Set aside.
- Rub the lamb with half of the oil and sprinkle with paprika. Heat a barbecue or griddle pan to a medium-high heat and cook the lamb on each side for 3-4 minutes.
- Toss the onion in the remaining oil and add to the pan. Remove the lamb and set aside to rest.
- Continue to cook the onions until softened and just charred, but not burnt.
- Halve the warm rolls and pour the meat juices over the bread. Slice the lamb and layer with the onions, rocket and a spoonful of the mint sauce.
Nutrition Facts
Per serving: 419k cals, 15.3g fat (3.1g saturated), 42.6g carbs (2.7g sugars), 23.1g protein, 1.4g fibre, 23.1g sodium
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