Lamb minute steak sandwiches with onion jam

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Karen's fantastic lamb steak sandwich recipe is a snip to prepare. She cuts lamb leg steak into thin slices before quickly searing in a hot pan until nice and brown on the outside yet still pink in the middle. Karen also shares a fantastic recipe for onion jam, but of course you can use a good quality shop-bought version if you're short on time.

First published in 2016
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We all know about minute beef steak, a favourite of my dad’s, and usually served as a sandwich having been fried or grilled for a minute each side, hence the name... but, I have recently discovered lamb minute steaks, a very easy and tasty way of serving lamb!

Tender lamb steaks can be sliced very thinly to achieve this cut of meat – I carefully sliced the steak with a sharp knife into thin slices. I then seasoned my lamb minute steaks and fried them over a high heat until just cooked and pink inside, but with a wonderful brown crust on the outside.

The steaks are the served in homemade bread buns (I used my mum’s recipe for baps) with onion jam (or chutney) and a large handful of seasonal salad leaves, sliced tomatoes and red onion. These filling and delicious sandwiches make a wonderful family snack or light supper dish and would also be perfect for picnics and barbecues.

I have shared my recipe for Lamb minute steak sandwiches below, with a fool-proof easy onion jam recipe too, although you can buy some excellent onion jam and onion marmalade in all major supermarkets and delis now, if you don’t have the time to make your own. Homemade bread buns or rolls are also best when serving this recipe, although a nice baguette would also work!




Lamb minute steak sandwiches

  • 450g of lamb leg steaks
  • 4 bread buns, or baps, cut through the middle
  • 1/2 red onion, peeled and finely sliced
  • 2 tomatoes, finely sliced
  • salad leaves
  • onion jam, or use recipe below

Onion jam

  • 60ml of olive oil
  • 450g of onion, peeled and finely sliced
  • 1 tbsp of balsamic vinegar
  • 1 tsp Demerara sugar
  • sea salt


To make the onion jam, heat the oil in a saucepan and add the onions. Cook over a gentle heat until they are soft and translucent with no colour
Add the remaining ingredients (except the salt) and continue to cook until the onions are caramelised and very soft, for about 20–30 minutes
Season with salt and allow the onion jam to cool completely before storing in a covered container or jar with a lid in the fridge
Meanwhile, carefully cut the lamb steaks into thin slices using aq very sharp knife. Season them to taste on both sides with salt and black pepper
Drizzle a little olive oil in a large frying pan or griddle and cook the lamb steaks over a high heat for about 1 minute on each side – you want a nice browned crust with a pink interior
Assemble the sandwiches by piling lots of salad leaves inside the bread buns, then add the sliced tomatoes and red onion slices and finish off by placing the cooked lamb steaks on top with a large spoonful of onion jam
First published in 2016

Karen Burns-Booth is a freelance food & travel writer, recipe developer and food stylist with a passion for local, seasonal ingredients.

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