Photography: André Martin

Recipe by Jennene Plummer

Serving size: Serves 4
Cooking time: Less than 30 minutes
Course: Lunch
Favourite flavours: Sandwich

Easy lunch: gourmet lamb turkish bread

INGREDIENTS

30g butter
1 onion, sliced
2 tomatoes, thickly sliced
4 thick slices cold lamb (or 8 small)
2 cheese slices, halved
4 pieces turkish bread, split and toasted
½ cup (160g) fruit chutney
50g mixed salad leaves
4 beetroot slices
wedges, to serve

METHOD

1. Heat butter in a large frying pan. Sauté onion for 1-2 minutes, until tender and golden. Move to one side of pan.

2. Add tomato slices and fry quickly on both sides. Push to side of pan.

3. Quickly fry lamb for 30 seconds each side to warm. Top with a piece of cheese.

4. Arrange bread on serving plates. Spread with chutney. Top with salad leaves, beetroot, lamb, tomato slices, onions and other piece of bread. Serve with wedges.

Tips: A dollop of mayonnaise would make a delicious addition.


In pictures: Six ways with roast lamb