Crusted Lamb
Preparation time: 10 minutes
Cooking time: 10 minutes
Serves: 4
Ingredients:
- 500g lamb backstrap
- 2 tablespoons red meat blend
- 1 tablespoon olive oil
- 1 Turkish pide bread, cut into four even pieces
- 100g salad leaves
- 2 ripe tomatoes, sliced
- 200g hummus
- 2 tablespoons mint
Method:
- Trim any excess fat from the lamb and roll to coat in the red meat blend.
- Heat the oil in a large non stick fry pan, add the lamb and cook over a medium heat until the lamb is cooked to your liking.
- Toast the Turkish bread until crisp and golden. Divide the salad leaves between four of the base pieces of bread, top with sliced tomatoes.
- Finish with the lamb and minted hummus. Top with the remaining pieces of toasted bread.
