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

Ingredients

• 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

Method

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.