This fancy version of a lamb sandwich doesn’t belong in any lunchbox! Perfectly baked to soak up flavours, a fluffy ciabattini nestles juicy lamb shoulder & onions with melted cheese. Sided with crispy butternut fries dotted with pan-toasted almonds. The X-factor of this special dish is the French-style jus – a light liquid that is a natural way to enhance meat.
Cheesy French Lamb Ciabattini
Cheesy French Lamb Ciabattini
with butternut fries & toasted almonds
Hands on Time: 35 - 50 minutes
Overall Time: 50 - 65 minutes
Ingredients:
- Almonds
- Beef
- Beef Stock
- Ciabatta Square Roll 90g
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Grated Cheddar Cheese
- Lamb Goulash
- Onion
- Onions
- Sweet Potato
- Sweet potato Whole
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
BUTTERNUT
Preheat the oven to 200°C. Boil the kettle. Spread the butternut fries on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
TOAST
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Dilute the stock with 200ml of boiling water.
LAMB
Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and cut into small pieces. When hot, sear the lamb until browned, 2-3 minutes (shifting occasionally). Add the sliced onion and fry until soft and turning golden, 5-6 minutes. Add the grated garlic and fry until fragrant, 1-2 minutes. Pour in the diluted stock and simmer until the lamb is soft and cooked through, 20-25 minutes. Remove from the heat with all the gravy and season.
SAY CHEESE
Halve the roll, and spread butter (optional) or oil over the cut-side. Place both roll halves, cut-side up, on a roasting tray. Over the top half of the roll, scatter the grated cheese. Bake until the cheese is melted and the roll is warmed through, 4-5 minutes. Remove from the oven. Over the bottom half of the roll, spread the lamb & cooked onions, leaving the thin gravy aside for serving. Close up the roll.
TIME TO INDULGE
Dish up the butternut fries and sprinkle over the toasted almonds. Side with the loaded lamb ciabattini and the reserved gravy for dipping the ciabattini. Garnish with the chopped parsley. Enjoy every bite of the ciabattini dipped in the gravy first, Chef!
Sweet Potato - 1
Almonds - 10g
Beef Stock - 10ml
Lamb Goulash - 1
Onion - 1
Garlic Clove - 1
Ciabatta Square Roll 90g - 1
Grated Cheddar Cheese - 40g
Fresh Parsley - 3g
BUTTERNUT
Preheat the oven to 200°C. Boil the kettle. Spread the butternut fries on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
TOAST
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Dilute the stock with 400ml of boiling water.
LAMB
Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and cut into small pieces. When hot, sear the lamb until browned, 2-3 minutes (shifting occasionally). Add the sliced onion and fry until soft and turning golden, 5-6 minutes. Add the grated garlic and fry until fragrant, 1-2 minutes. Pour in the diluted stock and simmer until the lamb is soft and cooked through, 20-25 minutes. Remove from the heat with all the gravy and season.
SAY CHEESE
Halve the rolls, and spread butter (optional) or oil over the cut-side. Place all roll halves, cut-side up, on a roasting tray. Over the top halves of the rolls, scatter the grated cheese. Bake until the cheese is melted and the rolls are warmed through, 4-5 minutes. Remove from the oven. Over the bottom halves of the rolls, spread the lamb & cooked onions, leaving the thin gravy aside for serving. Close up the rolls.
TIME TO INDULGE
Dish up the butternut fries and sprinkle over the toasted almonds. Side with the loaded lamb ciabattini and the reserved gravy for dipping the ciabattini. Garnish with the chopped parsley. Enjoy every bite of the ciabattini dipped in the gravy first, Chef!
Sweet Potato - 1
Almonds - 20g
Beef Stock - 20ml
Lamb Goulash - 1
Onion - 1
Garlic Clove - 1
Ciabatta Square Roll 90g - 1
Grated Cheddar Cheese - 80g
Fresh Parsley - 5g
BUTTERNUT
Preheat the oven to 200°C. Boil the kettle. Spread the butternut fries on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway).
TOAST
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Dilute the stock with 600ml of boiling water.
LAMB
Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and cut into small pieces. When hot, sear the lamb until browned, 3-5 minutes (shifting occasionally). Add the sliced onion and fry until soft and turning golden, 6-8 minutes. Add the grated garlic and fry until fragrant, 1-2 minutes. Pour in the diluted stock and simmer until the lamb is soft and cooked through, 25-30 minutes. Remove from the heat with all the gravy and season.
SAY CHEESE
Halve the rolls, and spread butter (optional) or oil over the cut-side. Place all roll halves, cut-side up, on a roasting tray. Over the top halves of the rolls, scatter the grated cheese. Bake until the cheese is melted and the rolls are warmed through, 4-5 minutes. Remove from the oven. Over the bottom halves of the rolls, spread the lamb & cooked onions, leaving the thin gravy aside for serving. Close up the rolls.
TIME TO INDULGE
Dish up the butternut fries and sprinkle over the toasted almonds. Side with the loaded lamb ciabattini and the reserved gravy for dipping the ciabattini. Garnish with the chopped parsley. Enjoy every bite of the ciabattini dipped in the gravy first, Chef!
Sweet potato Whole - 1
Almonds - 30g
Beef Stock - 30ml
Lamb Goulash - 1
Onions - 2
Garlic Cloves - 2
Ciabatta Square Roll 90g - 1
Grated Cheddar Cheese - 120g
Fresh Parsley - 8g
BUTTERNUT
Preheat the oven to 200°C. Boil the kettle. Spread the butternut fries on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway).
TOAST
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Dilute the stock with 800ml of boiling water.
LAMB
Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and cut into small pieces. When hot, sear the lamb until browned, 3-5 minutes (shifting occasionally). Add the sliced onion and fry until soft and turning golden, 6-8 minutes. Add the grated garlic and fry until fragrant, 1-2 minutes. Pour in the diluted stock and simmer until the lamb is soft and cooked through, 25-30 minutes. Remove from the heat with all the gravy and season.
SAY CHEESE
Halve the rolls, and spread butter (optional) or oil over the cut-side. Place all roll halves, cut-side up, on a roasting tray. Over the top halves of the rolls, scatter the grated cheese. Bake until the cheese is melted and the rolls are warmed through, 4-5 minutes. Remove from the oven. Over the bottom halves of the rolls, spread the lamb & cooked onions, leaving the thin gravy aside for serving. Close up the rolls.
TIME TO INDULGE
Dish up the butternut fries and sprinkle over the toasted almonds. Side with the loaded lamb ciabattini and the reserved gravy for dipping the ciabattini. Garnish with the chopped parsley. Enjoy every bite of the ciabattini dipped in the gravy first, Chef!
Sweet Potato - 1
Almonds - 40g
Beef Stock - 40ml
Lamb Goulash - 1
Onions - 2
Garlic Cloves - 2
Ciabatta Square Roll 90g - 1
Grated Cheddar Cheese - 160g
Fresh Parsley - 10g
Woolies Products in this dish
