A few weeks back we had our Chinese New Year long weekend, and it was very food focused, as you would no doubt expect from us! 

In the lead up, thinking about what I would make, I decided my very hard working, patient and supportive husband (living with a very pregnant wife is not always a picnic!) deserved his very own man meal and thus I bring you the "Lamb MAN-Sanga" complete with thick crusty bread, spicy beetroot relish, caramelised onions and yoghurt caper sauce.

Served with spice encrusted sweet potato wedges and a drop of his favourite ale (Hitachino Nest White Ale) it went down a treat and atoned for all of my hormonal pregnancy mood swings.

Treat your man today - The Lamb MAN-Sanga!

The Lamb MAN-Sanga

Our favourite bread at home for sandwiches is the Sullivan Street Bakery (New York, Jim Lahey) "No Kneed" basic bread dough. You will need to start this process the day before as this bread has a long rise time but it is well worth the effort.

Beetroot Relish:
(make ahead and store for up to two weeks in the fridge in a sterile glass jar)
260g fresh raw beetroot, grated
1 tbs honey
1/4 cup red wine vinegar
1 tsp yellow mustard seeds
1/4 tsp ground all spice
1/2 tsp ground cumin
1/4 tsp ground chili
3 fresh red chilis, sliced

Place all of the ingredients into a medium saucepan and add enough water so that the mixture is just covered, around 1 cup. Bring the ingredients to the boil and then lower the heat, gently simmering the mixture for one hour or until all of the liquid has evaporated.

(I used Dorper Lamb which is imported by Oh Deli here in Singapore)
400g lamb steaks, cut thin & at room temperature
2 garlic cloves, peeled & finely chopped
1 tbsp ground cumin
Juice of 1/2 a lemon

Place the lamb on a shallow plate in one layer and dust with the cumin, sprinkle over the chopped garlic and squeeze over the lemon. Turn a few times to ensure both sides are basted and set aside for 30 minutes to marinate.

BBQ the lamb on a medium heat for 2 minutes either side. Cook the lamb last so that it is still warm when you assemble the sandwiches.

Caramelised onions:
2 small red onions, sliced into small wedges
1 tbsp butter
2 tbsp red wine vinegar
2 tbsp soft brown sugar

Add the onions to a small saucepan with the butter, sugar and vinegar. On a medium heat bring the mixture to a simmer and, stirring constantly, cook until the onions start to become translucent and the sauce reduces and thickens.

Caper and yoghurt dressing:
1/2 cup natural yoghurt, unsweetened
5 capers, chopped
2 tbsp lemon juice

Add all ingredients to a bowl and mix to combine.

Take 2 slices of your hopefully still warm bread and on one slice lay down some fresh argula leaves, top with a few generous spoonfuls of the beetroot relish, add your sizzling lamb steak topped with caramelised onions, sprinkle with fetta and drizzle over your yoghurt sauce. Close up the sandwich with your second piece of bread and then tuck in!

Spiced sweet potato wedges:
150g orange sweet potato, peeled and cut into wedges
1 tbs cumin seeds, toasted
1 tbs fennel seeds, toasted
1/2 tbs of paprika
4 dried red birds eye chilis
Sea salt, large pinch

Pre-heat your oven to 180°C.  Mix all of the spices together and blend using a spice grinder or food processor. Lay the sweet potato in an oven proof baking dish, drizzle with a small amount of ground nut oil and sprinkle with the spices. Toss to combine and then place in the oven. Bake for 15-20 minutes until the sweet potato is soft.