lamb panini

with fresh beet relish

Recipes Serves 4

AUSTRALIAN LAMB

• 2 Australian Lamb eyes of loin
• 1 teaspoon oregano leaves
• olive oil for cooking
• salt and freshly ground pepper

FRESH BEET RELISH

• 1 tablespoon sesame seeds
• 2 baby beets, or 1 large beet, peeled and grated
• 3 tablespoons red wine
• 1 tablespoon red wine vinegar
• 1 teaspoon brown sugar

DILL YOGURT

• 1/3 cup plain yogurt
• 2 tablespoons fresh dill, finely chopped
• 1 tablespoon lemon juice

TO SERVE

• 4 panini or preferred bread rolls, halved
• mustard, butter, lettuce

1. First prepare the beet relish, toasting sesame seeds in a small pan, shaking until seeds are golden brown. Add remaining ingredients and cook on medium to low heat for 3-4 minutes or until beets are softened and liquid is nearly evaporated. Transfer to a bowl, cover and chill.
2. To prepare the Dill yogurt, combine ingredients and refrigerate. This and the beet relish can be made a day ahead if preferred.
3. Remove sinew and season lamb with salt, pepper and oregano. Preheat grill or barbecue. Brush lamb with oil. Grill for 2-3 minutes each side, or until springy to the touch. Transfer to a plate, cover with foil and rest 5 minutes.
4. Grill halved panini rolls and spread with mustard. Top with the lettuce, then lamb, either whole or thickly sliced.

Top with the beet relish and yogurt, close the roll and enjoy. 

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