This recipe is an Australian classic, perfect for Australia Day!
When you char-grill or barbecue don't turn the meat too often, the rule is - turn meat once only. Use tongs never a barbecue fork to turn the meat, piercing the meat with the fork will drain the juices from the meat onto the grill or barbecue plate.
Best lamb cuts for pan-frying; eye of loin/backstrap, tenderloin/fillet, loin chops, cutlets, lamb steaks (round or topside).
Brush the steaks lightly with a little oil. Season each with salt and pepper. Preheat the barbecue flat-plate or char-grill pan to hot before adding the steaks.
Cook on one side until the first sign of moisture appears. Turn steaks once only. Test the steaks for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm.
Remove steaks from heat, loosely cover with foil and rest steaks for 5 minutes before serving. While the steaks are resting heat the oil in a frypan and add the onion. Cook over a moderately-high heat until onions are soft and golden.
Using the toasted Turkish bread make sandwiches with the baby spinach, the steaks, cooked onion and the beetroot dip.
Nutritional analysis per serving (16 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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• Preparation time: 10 minutes
• Cooking time: 10 minutes
Visit www.themainmeal.com.au for more luscious lamb dishes and ideas this Australia Day.
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