Minted lamb baguette What's not to love about hot lamb in crusty bread? Pack in the flavour with plenty of herbs or lamb's lettuce Dish Details:

INGREDIENTS:

25g mint
15g parsley
1 tbsp wholegrain mustard
1 tbsp capers
2 tbsp lemon juice
5 tbsp olive oil
600g lamb leg steaks
1 long baguette (or 4 long rolls)
4 handfuls of lamb's lettuce or
other salad leaves

PREPARATION:

To make the dressing, strip the mint leaves from the stems straight into a food processor. Add the parsley, mustard, capers, lemon juice and 4 tbsp of the olive oil and whizz to make a fairly smooth dressing. Add more oil if needed.

Heat the grill to high. Brush the lamb steaks with 1 tbsp oil and grill for about 4 minutes on each side. Set aside and cover with foil.

Split the baguettes or rolls lengthways and toast the cut sides. Thinly slice the lamb. Spread a little of the dressing over the cut sides of the baguette, then fill with the salad leaves and lamb. Spoon over the lamb juices from the grill pan and more dressing. Sandwich the baguette back together, cut into four and serve hot.

PREP/COOK INFORMATION: Prep time: 20 minutes Serves: 4