makes 12 small open sandwiches

INGREDIENTS
2 Little Caraway Loaves (each loaf sliced into 6)
Sandwich Mayonnaise
Roast Lamb Rump
Chimichurri
mint leaves

METHOD
Lay out bread slices and spread each slice with Sandwich Mayonnaise.

Slice lamb rump thinly across the grain. Top each slice of bread with a lamb slice. Season to taste and drizzle with Chimichurri.

Garnish with mint. Serve as soon as possible.

Little Caraway Loaves

(No knead quick to rise bread.)
Makes 8 little loaves

INGREDIENTS
2 teaspoons honey
1 cup boiling water
3/4 cup cold water
3 + 1/2 teaspoons active dried yeast granules
1 + 1/3 cups wholemeal flour
1 + 2/3 cups flour
3 ½ teaspoons caraway seeds
3 teaspoons flaky sea salt


METHOD
Preheat oven to 80°C .Lightly grease with baking spray eight little loaf (9cm x 5cm) moulds.
Place honey and boiling water into a bowl. Stir until dissolved. Add cold water and combine. Sprinkle yeast over honey mixture.

Cover bowl with plastic wrap. Leave bowl at room temperature for 15 minutes or until mixture is bubbly. This mixture is the ‘sponge’. Whisk vigorously until frothy.

Combine flours, two and half teaspoons caraway seeds and 2 teaspoons salt.

Gradually incorporate flour mixture into ‘sponge’ mixture, beating with a wooden spoon. Dough will be sticky and wet. Divide dough between 8 prepared little moulds. Smooth tops of each loaf with a wet palette knife.)

Combine remainder caraway seeds and salt and sprinkle generously on top of each loaf.
Place into preheated oven, close door and prove dough for 10 minutes or until dough has risen to top of moulds. It may rise above top of tins but do not be concerned.

Without removing bread from oven (and if possible without opening oven door) raise oven temperature to 210°C. Bake for a further 15 minutes or until loaves sound hollow when tapped. Turn bread out onto a cooling rack and cool.

Use immediately or freeze in an airtight plastic bag for up to 3 months. Thaw then refresh in 150°C oven for 5 minutes. 

Sandwich Mayonnaise

Makes 625ml

INGREDIENTS
4 egg yolks
1 garlic clove [roughly chopped}
1/2 teaspoon flaky sea salt
1/4 teaspoon freshly ground black pepper
2 teaspoons wholegrain mustard
juice of 1+ 1/2 lemons
2 cups canola, grapeseed or salad oil


METHOD
Place egg yolks, garlic, salt, pepper, mustard, lemon juice and ¼ cup oil into bowl of food processor with metal blade fitted. Process until smooth.

Pour remainder of oil slowly through the feed tube with the machine going. If mayonnaise appears too thick slowly pour one or two tablespoons boiling water through feed tube with motor running.

Store in refrigerator tightly covered for up to 5 days.

 
Roast Lamb Rump

enough for 12 small sandwiches

INGREDIENTS
1 tablespoon olive oil
1 tablespoon lemon juice
1/8 teaspoon flaky sea salt
1/8 teaspoon freshly ground black pepper
360g (1) lamb rump (trimmed of silverskin & excess fat)

METHOD
Combine olive oil, lemon juice, salt and pepper in a bowl. Add lamb rump and marinate at room temperature for 2 hours.

Heat a heavy-based fry pan or grill plate to hot. Remove lamb from marinade and place into fry pan or grill plate. Sear for 2-3 minutes on each or unto brown. Reduce heat to medium.

Turn lamb back onto the first side and cook for 8-10 minutes. Turn over and cook for a further 6-8 minutes or until lamb is cooked medium-rare.

Remove lamb from heat. Place on a plate and cover with heavy tea towels. Rest lamb for 10 minutes. While warm, or when cold, slice to serve.

 
Chimichurri

Makes 180ml

INGREDIENTS
1 cup tightly packed Italian parsley leaves
2 tablespoons tightly packed oregano leaves
2 cloves garlic (smashed)
2 tablespoons red wine vinegar
1/8 teaspoon red chilli flakes
½ teaspoon flaky sea salt
¼ teaspoon freshly ground black pepper
1/2 cup olive oil


METHOD
Place parsley, oregano, garlic, vinegar, chilli flakes, salt and pepper into a food processor fitted with a metal blade and process until finely chopped. Scrape down the sides of the bowl at regular intervals.

With the processor going, slowly drizzle in oil to make a thick sauce. Transfer to a bowl, cover and refrigerate overnight for flavours to develop. Chimichurri will keep if covered and refrigerated for up to 7 days.