Mountain Pepper Lamb Sandwich with Beetroot Aioli

Cook time 15 minutes
Servings 2


1x 300g lamb backstrap

1 tbs. mountain pepper

1 tbs. olive oil

1 onion, sliced into rings

Beetroot mayonnaise

1 clove of garlic


200g cooked beetroot, chopped

1/2 cup whole egg mayonnaise

Zest of of 1/2 a lemon

1 baguette, warmed

1 tomato, sliced

1 handful of rocket

Mountain Pepper Lamb Sandwich with Beetroot Aioli


Heat the oil in large pan over a medium heat.

For the aioli, pound the garlic with a pinch of salt until a paste forms. Add the beetroot and mash. Mix through the mayonnaise and lemon.

Sprinkle the lamb all over with the mountain pepper and season with salt. Add the lamb to one side of the pan and the onions rings to the other. Cook the lamb for 2-3 minutes on each side and cook the onion until soft and golden. Rest the meat and then thinly slice.

Cut open the baguette and hollow out a little. Spread a few tablespoons of the beetroot aioli and then add the tomato, rocket and sliced lamb, onions and a little more aioli.