Roasted Lamb and Crunchy Salad Sandwich
- Prep time 10Min
- Cook time 0Min
- Technique Roast, Raw
- Meat Lamb
- Cut Leg
- Serves 4
Who doesn't love savory lamb and crunchy salad together? And in a sandwich? Even better.
Ingredients
Protein
- 1 ¼ pounds cooked leftover Australian lamb, thinly sliced or chopped
Vegetables
- 1 cup shredded cabbage (we used red and green)
- 1 carrot grated
- 4 romaine lettuce leaves
Carbohydrates
- 8 slices multigrain sourdough bread
- ½ cup hummus
Flavor
- 3 Tablespoons Greek yogurt
- 1 Tablespoon lemon juice
- 2 teaspoons sesame seeds, toasted
- 2 Tablespoons basil pesto
To serve
- Small basil leaves & lemon wedges
Method
-
Combine yogurt and lemon in a bowl. Add cabbage, carrot and sesame seeds. Toss gently to coat.
-
Spread each slice of bread with hummus. Top with lettuce, cabbage salad and lamb. Spoon over pesto, season with pepper. Sprinkle with basil leaves. Serve with lemon wedges.
Tips:
If you have leftover roasted vegetables, roughly chop them and place on sandwich instead of cabbage salad.
