Ingredients
1 teaspoon oil
1 lamb backstrap – alternatively can use leftover roast lamb
salt and pepper
4 slices wholegrain bread
2 tablespoons cream cheese
½ jar Beerenberg Sweet Mustard Pickle
small handful mixed salad leaves
1 tablespoon chopped fresh chives
Directions
Heat a frypan on medium heat and add the oil. Add the lamb backstrap, a pinch of salt and a very generous pinch of pepper. Cook for 4 minutes before turning the lamb. Add another pinch of salt and pepper to the lamb before cooking for another 3 minutes. Remove the lamb from the heat and allow to rest for 10 minutes before thinly slicing.
Spread the cream cheese over two slices of bread and top with Beerenberg Sweet Mustard Pickle and salad leaves. Finish with the sliced lamb, chives and top with the remaining bread.
