This gluten free lamb sandwich recipe is the perfect way to use up your leftover lamb from a roast dinner. Combine it with piquant horseradish and watercress, and serve with gluten free crisps. Go on, add a touch of luxury to your lunch this week.
Serves:
1
Ingredients:
- 1 potato
- pinch Salt and pepper to taste
- Olive oil for frying
- 2 slices of Warburtons Gluten Free Multiseed Farmhouse Loaf
- 100g left over braised lamb shoulder
- 1 handful of watercress
- 1 tsp horseradish
- 1 tsp mint sauce
Method:
- Preheat a deep fat fryer to 180°C.
- Peel the potato on one side, but don't move round the potato; you should end up with very thin rounds of potato.
- Place the potato slivers in a bowl of cold water, and rinse until the water runs clear. This removes the starch from the potato, which will burn quickly in the fryer and cause your crisps to burn before they are crispy.
- When the water runs clear, drain the crisps and dry briefly with kitchen roll.
- Place in the deep fat fryer and cook until golden and crispy. Transfer to more kitchen towel to soak up any excess fat. Sprinkle with a little salt and pepper.
- Toast your gluten free seeded bread under a hot grill or in a toaster.
- Spread the horseradish and mint sauce on the bottom slice, and pile high with shredded lamb and watercress.
- Top with the other slice. Enjoy!