This recipe forms part of our Culinary Travel feature in our May 2018 issue.
LBLT (lamb, bacon, lettuce and tomato) sandwich
Ingredients
LAMB CURE
- 100g coarse salt
- 50g sugar
- handful fresh thyme
- 2 rosemary sprigs
- handful coriander seeds
- 1 star anise
- 1 whole lamb flank, trimmed (approx. 500g)
SANDWICHES
- 6 sourdough bread rolls
- fresh baby gem and lollo rossa lettuce
- diced fresh cherry tomatoes, dressed with olive oil, salt and fresh mint
- ready-made tzatziki (optional)
Instructions
1
For the lamb cure, place all of the ingredients in a food processor and blitz up to ten times or until the ingredients are well incorporated. Set aside until needed.
2
Rub the lamb flank all over with the cure, vacuum seal or wrap in cling film and refrigerate, at least 8 hours or overnight.
3
Rinse off the cure and vacuum-seal or wrap in cling film. Freeze until ready to use.
4
To prepare the lamb bacon, preheat the oven grill to high. Slice the flank into 0,1cm slices and arrange the strips in a roasting tray. Grill until crisp.
5
Divide and assemble all of the ingredients among the sour dough rolls and serve with tzatziki alongside, if desired.