Chef’s Recipe for British Sandwich Week: Hot Lamb Sandwich from Marcus Wareing

Welcome to British Sandwich Week, from 19th – 26th May 2019. It is a week-long celebration of the greatest food-to-go, and quite possibly the most iconic British culinary invention of the Sandwich. In true Luxury Restaurant Guide theme, we bring you one of Britain’s finest chefs and a classic sandwich – Marcus Wareing and a Hot Lamb Sandwich. It may seem simple, but to replicate it to perfection we recommend following his recipe.

Serves 2

INGREDIENTS:

2 lamb neck fillets
2 tbsp flour
1 tbsp vegetable oil
1 sprig rosemary
2 sprigs thyme
2 tbsp malt vinegar
100ml good quality meat stock
Table salt

2 tbsp olive oil
2 shallots, peeled and finely diced
½ tsp table salt
2 tbsp malt vinegar
1 tbsp Dijon mustard
100g frozen peas, defrosted and crushed with a fork
1 tbsp chopped mint
Sea salt and freshly ground black pepper

1 half baguette, cut into 2, then cut in half horizontally
2 tbsp olive oil
1 clove garlic, peeled

METHOD

1) Slice the lamb neck into 1cm slices, season well then place in the flour. Shake off the excess.

2) Heat a large frying pan with the olive oil, and when smoking, add the herbs then brown the lamb slices on each side.  Note, you will need to do this in two batches so as not to overcrowd and cool down the pan. Deglaze with the malt vinegar then a splash of stock. Remove the lamb slices and juices and set somewhere warm to rest.

3) Heat the olive oil in a pan. When warm, add the shallots and table salt and cook gently, until soft but not coloured.  Add the malt vinegar and cook for a further 5 minutes, until syrupy. Add the mustard, stir well then add the peas. When warmed through, add the mint.

4) Rub the olive oil into the baguette and rub with garlic. Layer the lamb slices on the base of the baguette, then pour over the sauce and juice.  Add the pea mix then top with the other half of the baguette. Serve whilst warm.

DINE OUT A MARCUS AT THE BERKELEY

Alternatively, for the ultimate indulgent experience visit Marcus at The Berkeley and dine with the Luxury Restaurant Club to enjoy a complimentary glass of Champagne on arrival and a kitchen tour, see details. Download the Luxury Restaurant Guide FREE APP HERE and follow steps to join club.

Marcus, The Berkeley, Wilton Place, Belgravia, London, SW1X 7RL

www.britishsandwichweek.com