recipe for a Lamb Sam comes from New Zealand Chef
Zealander, Peter Gordon is famous for his unique cooking
style, loosely called Fusion, which uses Asian and European
influences to create delicious and intoxicating dishes
combining rare and unusual ingredients.
known for setting up and running The Sugar Club kitchens
both in NZ and UK, Peter has more recently opened the
hit restaurant, The Providores and Tapa Room, on Londons
Marylebone High Street and the impressive, Dine
is also the author of four best selling cookbooks, The
Sugar Club Cookbook, Cook at Home with Peter Gordon,
A World In My Kitchen and Salads The New Main
Course, and regularly appears on British Television
find out more about Peter Gordon and his innovative
approach to cooking, as well as some delicious recipe
ideas for New Zealand Lamb and more, visit www.theprovidores.co.uk/peter.html
Lamb Sam' is a grilled New Zealand Lamb baguette with
minted horseradish, rocket, sun-dried tomato
hummus and feta.
for Lamb Sam'
New Zealand Lamb fillets (300g in total)
2 tablespoons extra virgin olive oil
80g feta cheese
2 mini baguettes (about 15cm in length), split in
1 tablespoon creamed horseradish
10 fresh mint leaves, shredded (or use 2 teaspoons
of mint jelly)
2 tablespoons sun-dried tomato paste (or use a good
strong tomato chutney)
2 tablespoons hummus
a large handful of rocket
to make Lamb
need a grill and a frying-pan to make this, or you can
use a panini maker as well.
the fillets on a chopping board and butterfly them
open by slicing horizontally, but not cutting all
the way through. Open them up and lay them on a plate
then lightly season on both sides and drizzle with
half the oil. Leave for a few minutes to come to
the grill on to a low heat.
a frying pan on to a medium heat and cook the lamb
for 1 minute, before turning over and cooking for
a further 30 seconds. At this point the lamb will
be medium rare, although you can increase the cooking
time to meet your tastes. Take the Lamb from the pan
and leave to rest for 2-3 minutes on a plate.
the feta into the pan and gently stir it for a few
seconds to warm through then turn the heat off while
you assemble the rest of the sandwich.
the remaining oil over the cut sides of the baguettes.
the horseradish and the mint leaves (or jelly) together
and spread the mixture over the base of the baguettes.
the sun-dried tomato paste (or chutney) and hummus
together and spread over the baguette tops.
the lamb fillets, and any of the juices left on the
plate, on top of the minted horseradish then spoon
the feta on top. Place the baguette tops on and gently
press down for 10 seconds. Place under the grill and
cook until the baguettes begin to colour and crisp
from under the grill and carefully take the tops off.
Tuck the rocket in and place the tops back on.
them while theyre hot!
A top tip is to always let any meat youre cooking
reach room temperature before you start. Chilled meat
may take longer to cook and allowing it to reach room
temperature will ensure all of the delicious flavours
recipe cooks the lamb to medium rare, which is the
best point to cook a lamb fillet, although you can
always cook it a little more, depending on your tastes.
the feta in the pan allows it to absorb all of the
fabulous lamb juices and makes it deliciously warm
to accompany the lamb in your sandwich.