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Balsamic marinated lamb with tomatoes and feta on ciabatta bread
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Gourmet ciabatta sandwich with char-grilled lamb, semi-dried tomatoes, feta, and fresh salad.
Ingredients:
  • 27.30 gm olive oil
  • 30.00 ml balsamic vinegar
  • Ground black pepper, to taste
  • 1 (about 400g) lamb eye of loin (backstrap), halved
  • 8 thick slices ciabatta bread
  • 18.20 gm olive oil, extra, for brushing
  • 150g semi-dried tomatoes
  • 3 green shallots, sliced
  • 40g green salad leaves of your choice, washed, dried
  • 200g feta, sliced
Instructions:
  • Whisk together olive oil, balsamic vinegar, and black pepper in a small bowl. Pour half of the marinade over the lamb in a glass or ceramic dish, saving the rest. Cover and refrigerate for at least 30 minutes to marinate, or longer if desired.
  • Preheat a chargrill or barbecue to medium-high heat. Take the lamb out of the marinade and discard it. Grill the lamb on the preheated chargrill or barbecue for 3-4 minutes per side for a medium cook, or until it reaches your desired doneness. Place the lamb on a plate and let it rest for 5 minutes before serving.
  • Brush both sides of the ciabatta bread slices with the extra olive oil and grill on the preheated chargrill or barbecue for 2 minutes per side, or until toasted.
  • Mix the semi-dried tomatoes and green shallots, then slice the lamb thinly.
  • On each plate, layer two crispy bread slices with salad leaves, feta, lamb slices, and tomato mixture. Finish with a drizzle of reserved marinade and a sprinkle of pepper. Serve and enjoy!

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