BARBECUED LAMB NECK FILLET ON A RYE BAGUETTE WITH SULTANA JAM

SERVES: 4

TIME: 30 minutes (not including marinating)

I love this sandwich. It’s super hearty, with the rye baguettes matched to the sweet and sour flavours of the jam. Don’t stress if you can’t find rye baguettes – just swap them out for wholemeal bread.

INGREDIENTS

2 lamb neck fillets

1 clove garlic

2 tbsp olive oil juice of 1 lemon salt & pepper

2 tbsp chopped fresh thyme 200g soft goat’s cheese

2 red onions

4 tbsp sultanas

½ cup red wine vinegar

4 tbsp white sugar fresh rocket leaves

2 rye baguettes (each one cut in half

to serve two people)

METHOD

1

You need to marinate the lamb neck fillets the day before you want to cook them. Mix the olive oil, garlic, thyme, lemon juice, salt, and pepper in a bowl. Butterfly the fillets by slicing them lengthways and opening them out. Put the lamb in the bowl, mix, cover, and refrigerate overnight. 2 To prepare the jam, slice the onions and place in a heavy-based saucepan with the sultanas, red wine vinegar, and sugar. Cook on a medium heat, and reduce until thickened, about 20-30 minutes. 3

Blitz the goat cheese in a food processor with a pinch of salt and some freshly ground black pepper. Alternatively, whisk or beat in a bowl until soft. 4

Cook the marinated lamb over a hot flame – on a barbecue or in a griddle pan – for about 10-15 minutes, until medium-well done. Rest the meat for at least 10 minutes before slicing. 5 Spread the softened cheese on the baguettes, then arrange the lamb, rocket, and sultana jam on top. Cut each baguette in half and serve.