Served as main course. Non-vegetarian dish.

Australian

200 gm Lamb Steaks, cut into strips

2 Tablespoons Teriyaki Sauce

1 Tablespoon Garlic, crushed

6 drops Tabasco Sauce

1 teaspoon Extra-virgin Olive Oil

1/4 teaspoon ground Black Pepper

100 gm Lebanese Bread (about 30cm or 12-inches round)

2 cups Mesclun

1 Tablespoon Capers

3 Tablespoons Sour Cream

1 medium Red Capsicum, seeded and cut into strips

Place lamb strips, teriyaki sauce, garlic, tabasco sauce, oil and pepper in a small bowl. Mix well and marinate 30 minutes or so. Cook lamb on hot BBQ plate turning occasionally until cooked as desired (about 5 minutes will do the trick). Place Lebanese bread on a plate and top with meslun mix and capers. Put sour cream over top in three dollops and place capsicum strips to the side, followed by the cooked lamb strips over the middle. Roll up starting by folding in at the top and bottom a little followed by tightly rolling at the sides. Place under a sandwich press for 5 minutes or so to make the bread cripsy. This is optional but tastes a lot better.

Preparation time: 10 minutes

Cooking time: 20 minutes

Serves: 1

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