Lamb Steak and Black Truffle Sourdough Sandwich
with Oregano Dressed Greek Style Salad
- Cereals containing gluten
- Oats
- Rye
- Soya
- Wheat
- Barley
- Sulphites
- Egg
- Mustard
- Milk
- Nuts
- Sesame
- Walnuts
- Lupin
- Milk
- May contain traces of allergens
Our Venison Steak and Black Truffle Sourdough Sandwich is inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.
Ingredients
2 unit(s)
Lamb Steaks
2 unit(s)
SlooOW Stone Oven White Baguette
(Contains: Cereals containing gluten, Oats, Rye, Soya, Wheat, Barley May contain traces of: Nuts, Sesame, Walnuts, Lupin, Milk)
125 grams
Baby Plum Tomatoes
1 unit(s)
Red Onion
30 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
1 sachet(s)
Dried Oregano
64 grams
Mayonnaise
(Contains: Egg, Mustard)
1 sachet(s)
Truffle Zest
50 grams
Baby Leaf Mix
50 grams
Greek Style Salad Cheese
(Contains: Milk)
Not included in your delivery
1 tsp
Sugar for the Pickle
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Remove the steaks from your fridge to allow them to come up to room temperature.
c) Pop the baguettes onto a baking tray and bake on the middle shelf of your oven until toasted and golden, 10-12 mins.
d) Once baked, allow to cool, 5 mins.
a) While the bread bakes, halve the tomatoes.
b) Halve, peel and slice the red onion as thinly as you can.
c) Pop it into a small bowl and add half the cider vinegar and sugar for the pickle (see pantry for amount).
d) Add a pinch of salt, mix together and set aside to pickle.
a) In a medium bowl, combine the oregano, sugar and olive oil for the dressing (see pantry for both amounts) and the remaining cider vinegar.
b) Season with salt and pepper, then add the tomatoes and toss together. Set aside.
c) In another small bowl, combine the mayo and truffle zest.
a) Heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper. TIP: Lamb steaks naturally vary in shape, so adjust the following timings depending on how you like yours cooked.
b) Once hot, lay the steaks into the pan and fry until browned and medium-rare, 8-10 mins total. Turn every 2 mins. TIP: Cook each side for 1-2 min more if you like it more well done.
c) Once cooked, transfer to a board, cover with foil and allow to rest for a couple of mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The lamb is safe to eat when browned on the outside.
a) While the lamb rests, add three quarters of the baby leaves and half the pickled onion to the bowl of tomatoes (reserve the remaining leaves for the baguette).
b) Crumble the Greek style salad cheese into the bowl, then toss everything together.
c) Once rested, slice the lamb widthways as thinly as you can.
a) Slice the baguettes in half lengthways.
b) Spread a little butter onto the baguette bases (if you wish), then top with a layer of the lamb. Top with the reserved baby leaves and pickled onion.
c) Spread the truffle mayo over the baguette lids, then sandwich shut. Slice in half widthways and share between your plates.
d) Serve the Greek style salad alongside.
