Barbecued Lamb and Mushroom Sandwich 

Rating: (14 ratings made)

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You'll love this new take on the traditional steak sandwich!

Ingredients:

17 1/2 oz lamb round roast

12 1/4 oz cup mushrooms, sliced

0.30 cup thick teriyaki sauce

2 Tbsp olive oil

2 Tbsp grated ginger

1/4 cup rosemary leaves

4 pinches salt and freshly ground black pepper

8 slices bread, toasted

2 5/8 oz baby spinach leaves

Directions:

Cut the lamb across the grain into 0.5 cm-thick pieces. Place the lamb and mushrooms into a large dish. Combine the teriyaki sauce, oil, ginger, rosemary, salt and pepper. Pour over the lamb and mushrooms, mix well to combine. Cover and place in the fridge for 30 minutes.

Preheat a greased barbecue plate on high. Spoon the lamb and mushroom mixture onto the plate, cook, tossing frequently, for 6 minutes or until cooked to your liking. Remove to a bowl.

Place toast onto a serving plate. Top with spinach leaves and lamb and mushroom mixture. Season to taste and serve immediately.

Author:

Fresh Finesse

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