This is an easy and flavourful lamb sandwich which the addition of mint for freshness and a special touch. Because the leg meat is worked hard over its lifetime, it’s packed full of flavour to fill these delicious lamb sandwiches. Ask our butchers how to cook this recipe on the bone or from lamb leg steaks for maximum flavour.




  • 8 slices white sourdough
  • 4 lamb leg steaks
  • 2 red capsicums, seeded, quartered
  • 1 red onion, cut into wedges
  • ¼ cup of mint jelly
  • 2 teaspoons of Dijon mustard
  •  cups of whole-egg mayonnaise
  • 2 cups of baby rocket



  1. To prepare the vegetables and bread, place capsicum under a hot grill, skin facing up until the skin blackens and blisters, approximately 6 minutes. Remove from heat and allow to cool before peeling off the skins and cutting into long, thick strips. Similarly, grill the onion for 1-2 minutes each side or until just charring and the bread for 1 minute each side or until golden and crisp.
  2. For the meat, place the lamb between 2 pieces of plastic wrap and pound until 1 cm thick. Brush steaks with 1 teaspoon of mint jelly and season generously before cooking for 1 minute each side (for medium). Allow to rest under foil for 5 minutes.
  3. Mix mayonnaise, mustard and left over mint jelly to create your spread.
  4. To serve, generously lather mayonnaise mix on your toasted bread and balance thick lamb slices atop, with rocket, onion and capsicum.


The majority of the ingredients in this recipe are available in our store, please head in to see us and we would be glad to help you put this delicious meal together.

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