This recipe forms part of our Culinary Travel feature in our May 2018 issue.
LBLT (lamb, bacon, lettuce and tomato) sandwich
- 100g coarse salt
- 50g sugar
- handful fresh thyme
- 2 rosemary sprigs
- handful coriander seeds
- 1 star anise
- 1 whole lamb flank, trimmed (approx. 500g)
- 6 sourdough bread rolls
- fresh baby gem and lollo rossa lettuce
- diced fresh cherry tomatoes, dressed with olive oil, salt and fresh mint
- ready-made tzatziki (optional)
For the lamb cure, place all of the ingredients in a food processor and blitz up to ten times or until the ingredients are well incorporated. Set aside until needed.
Rub the lamb flank all over with the cure, vacuum seal or wrap in cling film and refrigerate, at least 8 hours or overnight.
Rinse off the cure and vacuum-seal or wrap in cling film. Freeze until ready to use.
To prepare the lamb bacon, preheat the oven grill to high. Slice the flank into 0,1cm slices and arrange the strips in a roasting tray. Grill until crisp.
Divide and assemble all of the ingredients among the sour dough rolls and serve with tzatziki alongside, if desired.