Chargrilled Lamb Ciabatta with Garlic and Olive Oil Recipe
Juicy chargrilled lamb nestles into crispy ciabatta bread, bathed in fragrant garlic-infused olive oil for an irresistible flavour combination. The tender meat contrasts perfectly with the golden toasted bread, creating a satisfying texture that makes every mouthful absolutely delicious. Learn how to make this quick and easy recipe!
Ingredients
- For the lamb:
- 200g lamb leg steak, cut into 2cm thick strips across the grain
- 2 tablespoons extra virgin olive oil, plus extra for drizzling
- ½ teaspoon ground cumin
- ¼ teaspoon smoked paprika
- Sea salt and freshly ground black pepper to taste
- For the garlic olive oil:
- 3 tablespoons extra virgin olive oil
- 3 large cloves garlic, thinly sliced (not minced, as slices give better texture)
- Pinch of dried chilli flakes (optional, for gentle warmth)
- For assembly:
- 1 ciabatta roll, about 120g - halved horizontally
- Small handful fresh flat-leaf parsley, roughly chopped
- 1 medium tomato, sliced (optional, for freshness)
Directions
Step 1
Start by preparing your lamb for maximum flavour and tenderness. Pat the lamb strips completely dry with kitchen paper, as this is crucial for achieving a beautiful char rather than steaming the meat. In a medium bowl, combine the lamb with 2 tablespoons of olive oil, cumin, smoked paprika, and a generous pinch of salt and pepper. Massage the marinade into every piece with your hands, ensuring even coverage, then set aside at room temperature for 10 minutes whilst you prepare everything else. This brief resting time allows the meat to come to room temperature, which helps it cook evenly and stay juicy.
Step 2
Heat your grill or griddle pan over high heat until it's absolutely smoking hot, which should take about 4-5 minutes. You'll know it's ready when a drop of water sizzles and evaporates immediately on contact. This intense heat is essential for creating those gorgeous charred lines and sealing in the lamb's natural juices. Don't be tempted to rush this heating step, as a properly heated pan makes all the difference between steamed and beautifully charred meat.
Step 3
Whilst your pan is heating, make the stunning garlic olive oil that brings this sandwich to life. In a small frying pan, gently warm the 3 tablespoons of olive oil over low heat, then add the sliced garlic and optional chilli flakes. Cook very gently for 3-4 minutes, swirling the pan occasionally, until the garlic turns pale golden and smells absolutely incredible, but watch it like a hawk as garlic can burn quickly and turn bitter. Remove from heat immediately when done and set aside, letting the residual heat continue infusing the oil with that gorgeous garlicky flavour.
Step 4
Place your lamb strips on the smoking hot grill, laying them in the same direction and leaving space between each piece to ensure proper charring. You should hear an immediate, satisfying sizzle. Cook without moving them for 3 minutes to develop those beautiful char marks, then flip and cook for another 2-3 minutes for medium, or adjust timing to your preference. The lamb should feel springy when pressed with tongs, not soft or rock hard. Transfer to a plate, cover loosely with foil, and let it rest for 5 minutes whilst the juices redistribute throughout the meat.
Step 5
Reduce your grill or pan heat to medium, then place the ciabatta halves cut-side down on the hot surface. Toast for 2-3 minutes until golden brown with slight char marks, pressing down gently with a spatula to ensure even contact and maximum crispiness. The bread should be crunchy on the surface but still soft inside, creating that perfect textural contrast that makes this sandwich so satisfying.
Step 6
Now comes the magic assembly that brings everything together beautifully. Place the bottom half of your toasted ciabatta on a serving plate, then generously drizzle with half the garlic olive oil, making sure to include those golden garlic slices. Layer on your rested lamb strips, allowing any resting juices to soak into the bread for extra flavour. If using tomato slices, arrange them over the lamb now for a fresh, juicy element.
Step 7
Drizzle the remaining garlic olive oil over the lamb, being wonderfully generous as this is where so much flavour comes from. Scatter over the fresh parsley, which adds a bright, herbaceous note that cuts through the richness perfectly. Season with an extra pinch of sea salt and black pepper, then finish with a final drizzle of plain olive oil if you fancy it.
Step 8
Top with the remaining ciabatta half, pressing down very gently to help everything meld together without squashing out all those precious juices. Serve immediately whilst the bread is still crispy and the lamb is beautifully warm, perhaps with a few extra garlic oil-soaked pieces of bread on the side for mopping up any escaped juices. This sandwich is best enjoyed with your hands, letting those gorgeous flavours shine through in every incredible bite.
Nutrition per serving
Sunnah
Learn simple practices and etiquettes found in the tradition that transform every meal into an act of worship, increase you in beneficial knowledge and add barakah into every bite.
Prophetic Etiquette
Sit down to eat, rather than eating while standing or walking.
Eat from what is nearest to you on the plate, and do not reach across for food that is distant.
Take small morsels of food, and chew your food well.
Do not blow on hot food or drinks; allow them to cool naturally.
Do not eat or drink from gold or silver utensils.
Lick your fingers clean before wiping them, as there may be barakah in what remains on them. Then wash your hands.
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