Barbecued Lamb & Mushroom Sandwich
 Serves 4
Ingredients
500g lamb round roast
350g cup mushrooms, sliced
1/3 cup thick teriyaki sauce
1/4 cup olive oil
2 tbs grated ginger
1/4 cup rosemary leaves
salt & ground black pepper
75g baby spinach leaves
6 thick slices bread, toasted
Method
1. Cut the lamb across the grain into 1/2 cm-thick pieces. Place the lamb & mushrooms into
a large dish.
2. Combine the teriyaki sauce, oil, ginger, rosemary leaves & salt & pepper. Pour
over the lamb & mushrooms, mix well to combine. Cover & place in the fridge for
30 minutes.
3. Preheat a greased barbecue plate on high. Spoon half the lamb & mushroom mixture
on the plate, cook, tossing frequently, for 3 minutes until cooked to your liking. Remove to
a bowl. Repeat with remaining lamb & mushroom mixture.
4. Place the toast onto serving plate. Top with spinach leaves & lamb & mushroom
mixture. Season to taste & serve immediately.
This recipe is courtesy of Cooking with Mushrooms
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