Lamb ciabatta

lamb ciabatta
Serves 2
300g lamb leg steaks
2 tbsp olive oil
2 tbsp smoked paprika
2 red onions, thickly sliced
2 ciabatta rolls, warmed
50g rocket leaves

For the mint sauce
15g fresh mint, finely chopped
1 tsp white wine vinegar
1 tsp caster sugar
1 tbsp olive oil
  1. Whisk together all of the ingredients for the mint sauce. Set aside.
  2. 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.
  3. Toss the onion in the remaining oil and add to the pan. Remove the lamb and set aside to rest.
  4. Continue to cook the onions until softened and just charred, but not burnt.
  5. 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.

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