Easy lunch: gourmet lamb turkish bread



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30g butter
1 onion, sliced
2 tomatoes, thickly sliced
4 thick slices cold lamb (or 8 small)
2 cheese slices, halved
4 pieces turkish bread, split and toasted
½ cup (160g) fruit chutney
50g mixed salad leaves
4 beetroot slices
wedges, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Heat butter in a large frying pan. Sauté onion for 1-2 minutes, until tender and golden. Move to one side of pan.

2. Add tomato slices and fry quickly on both sides. Push to side of pan.

3. Quickly fry lamb for 30 seconds each side to warm. Top with a piece of cheese.

4. Arrange bread on serving plates. Spread with chutney. Top with salad leaves, beetroot, lamb, tomato slices, onions and other piece of bread. Serve with wedges.

Tips: A dollop of mayonnaise would make a delicious addition.