Marinated Lamb Medallion Sandwich with Pickled Red Onions and Mustard Dressing

Ingredients

• 1 pack Silver Fern Farms Lamb Medallions
• 1 loaf pide or other flat bread, cut into 4 pieces & halved
• 8 thin slices gruyere cheese
• 1 baby cos lettuce, leaves separated 

Marinade:

• 2 Tbsp olive oil
• 2 Tbsp lemon juice
• 1 clove garlic, crushed
• 1 tsp dried oregano
• ½ tsp smoked paprika

Pickled red onions:

• 1 small red onion, thinly sliced
• 1 Tbsp cider vinegar
• ½ tsp sumac

Mustard dressing:

• ¼ cup American mustard
• 2 Tbsp mayonnaise
• 1 small clove garlic, crushed

Method

Remove Silver Fern Farms Lamb Medallions from the fridge and packaging.

To prepare the marinade, combine all ingredients in a bowl. Add lamb and toss to combine. Cover then refrigerate for 30 mins.

Meanwhile, to prepare the pickled red onions, place red onion, cider vinegar, sumac and a pinch of salt into a small bowl. Mix well and set aside.

To prepare the mustard dressing, combine mustard, mayonnaise and garlic in a small bowl. Mix to combine and season to taste.

Remove lamb from the fridge and allow to bloom at room temperature for 10 mins.

Heat a BBQ or grill pan to med-high heat. Cook for 2 – 3 mins each side for med-rare. Remove from heat, cover loosely, and allow to rest for 5 mins before carving across the grain.

Spread some mustard dressing over each bread base. Fill with sliced lamb, pickled red onions, cheese slices and lettuce. Drizzle over extra dressing and top with bread tops.