Lamb Sandwich with Fennel Relish

From issue #1.
Lamb Sandwich with Fennel Relish

Serves: 6


3 lamb shortloins, trimmed of all sinew
6 crusty bread rolls, halved thick slices
vine-ripened tomato,
1 bunch rocket leaves

2 tablespoons olive oil
1 small red onion, grated
2 cloves garlic, crushed
sea salt and freshly ground pepper
2 teaspoons fresh rosemary, finely chopped

Fennel Relish
Makes about 1 cup
1 tablespoon olive oil
1 onion, thinly sliced
1 large bulb fennel, very thinly sliced
1 clove garlic, chopped
4 tablespoons white wine
4 tablespoons brown sugar
sea salt and freshly ground pepper


Combine the marinade ingredients and coat the lamb well on all sides. Refrigerate, covered, for up to 24 hours.

Grill, pan-fry over a high heat, or roast in a hot oven until medium rare. Allow to cool, then slice diagonally.

Relish: Heat the oil in a heavy-based frying pan to a medium heat and add the onion, fennel, and garlic. Reduce the heat, cover, and cook, stirring occasionally, until soft and golden. 
This will take about 10 minutes.

Add the white wine and brown sugar and simmer gently, uncovered, until the liquid has reduced. Remove from the heat and season to taste. Set aside to cool.

To finish: Butter the bread rolls to prevent the bread from drying out.

Starting and finishing with a layer of rocket, fill the rolls with slices of lamb, the tomato, and the fennel relish.

Season well with salt and pepper and skewer to hold the filling in place. Alternatively, wrap in paper and tie with string. Serves 6

Knot top skewers available from Epicurean in packs of 50

Wine Match: 2000 Pleiades Maia – Malbec & Merlot blend from the Waihopi Valley, Marlborough.