This sandwich can be made with any meats of course, but we had left over lamb from the night before so this made our decision for us! The lamb was rubbed with a lovely mustard breadcrumb coating before it was roasted. I had some peach apricot compote in the fridge along with a jar of homemade caramelized onions.These were a wonderful accompaniment with the lamb. Any bread can be used to make up the sandwich, we used a rosemary focaccia just because it has lots of nooks and crannies so that all the juices from the lamb could nestle themselves in there to make this sandwich moist and extra flavourful!


Make the compote

2-3 peaches
4-5 apricots
1 tablespoon sugar
1 teaspoon vanilla
2-3 mint leaves

Put all the ingredients into a small saucepan and on a low heat leave to simmer until soft and jammy.

Make the minty chilli oil dressing

Handful of mint
1/2 cup olive oil
1/2 chopped red chilli
Sea salt – pepper

Into a pestle and mortor add all the ingredients. Muddle everything together.
After you have thinly sliced the lamb toss it with the minty chilli oil.

Now all you have to do is put this baby together! Scatter the onions all over the one side of the bread. Add the salad leaves if using and to this scatter the lamb slices. Top with the compote and place the other half of the bread on top. Easy! Cut and enjoy!

If you’re interested check out our video on how to make this down below!

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