Pulled Lamb Sandwich with Mushy Peas
Even with limited ingredients in your fridge or pantry you can still make delicious sandwiches. One of my favorite sandwich toppings is crunchy stir fried onions or caramelized onions. I bet that you have onions in your kitchen all the time! And the mushy fresh mint and pea mash, well lamb and minty peas… I’m sure I don’t have to explain that combo do I. It just works, what more do you want me to say about it then.
These pulled lamb sandwiches were a big hit for lunch, we loved them! Got leftover lamb? Try my sandwiches!
Leftover lamb roast? Then how about a pulled lamb sandwich?
- 5,5 oz leftover lamb roast (155 g), shredded
- 1 medium fresh tomato sliced
- 1 small red onion sliced
- 2,5 oz frozen green peas (70 g)
- a handful fresh mint finely chopped
- 4 thick slices bread toasted
- olive oil
- garlic powder
- Pour a little drop of olive oil in a non-stick casserole and add the sliced red onion. Season with a pinch of pepper, salt and garlic powder.
- Place the casserole over medium-high heat and stir fry the onion for 5 minutes until it starts to soften a bit. Then take the onion off the heat and let it cool. It should still be a little crunchy but without the sharp onion taste.
- In a small saucepan add a little drop of olive oil and the frozen peas. Season with a pinch of pepper, salt and garlic powder.
- Place the pan over medium heat and cook the peas for 5 minutes until thawed. Then add a drop of water and cook the peas for 5 more minutes until soft and easy to mash. Add the freshly chopped mint.
- Mash the peas. You can puree them quickly in a blender too but keep the pea mash still chunky. Check the seasoning of the pea mash and add extra pepper, salt or garlic powder to taste if necessary. Let the pea mash oil down. Then toast the bread. Top 2 slices with tomato, pea puree, the shredded lamb and the crunchy red onion. Cover with another slice of bread, secure the sandwich stack with a toothpick or a skewer and serve.