Ingredients Jump to Instructions ↓

  1. 500g lamb leg steak, thinly sliced

  2. cup mint jelly

  3. juice 1 lemon

  4. 1 garlic clove, crushed

  5. 500g chat potatoes, par-boiled, quartered

  6. 1 zucchini, thinly sliced lengthways

  7. 2 tablespoons olive oil,

  8. plus extra, for brushing

  9. 2 teaspoons rosemary, chopped

  10. 4 bread rolls, split

  11. 50g baby spinach leaves

  12. 125g tub hummus

  13. Greek yoghurt, to serve

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine lamb, mint jelly, half the juice and garlic, tossing well. Chill, covered, 30 minutes.

  2. Preheat a barbecue plate on high. In a large bowl, combine potatoes, zucchini, oil, rosemary and remaining juice. Season to taste and toss to coat. Brush barbecue plate with a little oil and barbecue potatoes for 10-15 minutes, turning occasionally, until crisp and golden.

  3. Meanwhile, add lamb and zucchini to barbecue and cook for 2-3 minutes each side, until lamb is cooked to taste.

  4. Fill bread rolls evenly with spinach leaves, zucchini and lamb. Spoon hummus over. Serve with crispy potatoes and yoghurt.

  5. TOP TIP Turn this into a salad. Omit the rolls and toss sliced lamb, potatoes, zucchini and spinach together. Accompany with hummus and yoghurt.


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