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Deli lamb steak sandwich

  • 20 minutes
  • 5-10 minutes
  • 4
Deli lamb steak sandwich

Simple and sensational. Make it easy and serve with pre-frozen potato wedges baked in the oven.


  • 500 grams lamb fillets
  • 3-4 tablespoons olive oil
  • 1-2 tablespoons dukkah
  • 2 tablespoons chopped thyme or parsley
  • toasted ciabatta for 4
  • Artichoke mayo
  • ¾ cup marinated artichokes, well drained
  • ¼ cup quality mayonnaise
  • 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano


  1. Cut the silverskin from the lamb fillets, cut each fillet in half crosswise and flatten with a mallet until ½-cm thick. Season with olive oil, dukkah and herbs.
  2. Cover and marinade for 10-15 minutes, then pan-fry in a hot pan for 2 minutes on each side.
  3. Arrange on top of toasted ciabatta with your favourite salad and deli items (such as grilled eggplant) and a dollopp of artichoke mayo. Serve with potato wedges if wished.
  4. Artichoke mayo
  5. In a food processor, process the marinated artichokes, mayonnaise and oregano until smooth.

Cooks Tips

Variation: Use pork fillet in place of lamb.

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