True Australian Kangaroo
Preparation time: 10 minutes the day before
Cooking time: 15 minutes
Serve with: green veggies and potatoes
- Trim any excess fat from the lamb and roll to coat in the red meat blend.
- Heat the oil in a large non stick fry pan, add the lamb and cook over a medium heat until the lamb is cooked to your liking.
- Toast the Turkish bread until crisp and golden. Divide the salad leaves between four of the base pieces of bread, top with sliced tomatoes.
- Finish with the lamb and minted hummus. Top with the remaining pieces of toasted bread.