The best roast lamb sandwich

This sandwich is the ultimate way to use up your roast lamb leftovers from dinner the night before - but it's so good, you may just find yourself roasting a fresh leg for it. The secret ingredient? A rich gravy butter made with instant gravy powder folded into softened butter, adding rich, savoury flavour to every bite.

Credit: Jiwon Kim

• serves

  6

• prep

  10 minutes

• cook

  1 hour

• difficulty

  Easy

Series. Cooking. Rated PG.

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The Cook Up with Adam Liaw

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Ingredients

• 10 garlic cloves, unpeeled
• 3 onions, sliced
• 1 boneless lamb leg roast (about 1 kg)
• 2 tbsp olive oil
• 3 rosemary sprigs
• 6 thyme sprigs
• Salt and black pepper
• Sliced sourdough, Dijon mustard, Branston pickle, rocket leaves, to serve

For the gravy butter

• 1 tbsp instant gravy powder
• 200 g butter, softened

Cooling time: 1-2 hours.

Instructions

1. Preheat the oven to 200˚C (fan-forced). Place the garlic cloves and onions on a baking tray lined with baking paper and place the lamb on top. Drizzle with olive oil, scatter with the herbs and season very well with salt and black pepper. Roast for 1 hour. Remove and cool to room temperature.
2. Squeeze the garlic from its skins and mix with the sliced onions. Slice the cooled lamb very thinly.
3. To make the gravy butter, mix the gravy powder with 1-2 tbsp hot water and mix to a paste. Mix the gravy through the softened butter.
4. Spread the sourdough slices with the gravy butter. Spoon the mustard on one side and the pickle on the other, then top with the onion mixture, sliced lamb and rocket.

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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.