This recipe serves 4, but it’s so good you’ll want to eat it all yourself.

Recipe: Michael Van de Elzen

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.

Serves: 4
Time: 30 minutes (not including marinating)

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

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.

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.

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.

Cook the marinated lamb over a hot flame – on a barbecue or ina griddle pan – for about 10-15 minutes, until medium-well done. Rest the meat for at least 10 minutes before slicing.

Spread the softened cheese on the baguettes, then arrange the lamb, rocket, and sultana jam on top. Cut each baguette in half and serve.

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