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No ordinary sandwich - the ciabatta is topped with char grilled lamb, semi-dried tomatoes, feta and fresh salad.
The ingredient of Balsamic Marinated Lamb With Tomatoes And Feta On Ciabatta Bread
- 1 1 2 tablespoons olive oil
- 1 1 2 tablespoons balsamic vinegar
- ground black pepper to taste
- 1 about 400g lamb eye of loin backstrap halved
- 8 thick slices ciabatta bread
- 1 tablespoon 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
The Instruction of balsamic marinated lamb with tomatoes and feta on ciabatta bread
- combine the olive oil balsamic vinegar and black pepper to taste in a small bowl and whisk with a fork to combine place the lamb in a glass or ceramic dish and pour over half the balsamic vinegar marinade reserving the remainder cover and place in the fridge to marinate for 30 minutes or longer if time permits
- heat a chargrill or barbecue on medium high remove the lamb from the marinade and discard the marinade cook the lamb on preheated chargrill or barbecue for 3 4 minutes on each side for medium or until cooked to your liking transfer to a plate and set aside to rest for 5 minutes
- meanwhile brush both sides of the ciabatta bread slices with the extra olive oil and cook on the preheated chargrill or barbecue for 2 minutes each side or until toasted
- combine the semi dried tomatoes and green shallots and toss cut the lamb into thin slices
- place two toasted bread slices on each plate and top with the salad leaves feta lamb slices and tomato mixture serve drizzled with the reserved marinade and sprinkled with pepper
Nutritions of Balsamic Marinated Lamb With Tomatoes And Feta On Ciabatta Bread
calories: 405 822 caloriescalories: 20 grams fat
calories: 8 grams saturated fat
calories: 26 grams carbohydrates
calories: 10 grams sugar
calories: n a
calories: 27 grams protein
calories: n a
calories: 601 24 milligrams sodium
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calories: nutritioninformation