Ingredients

• 2 red capsicums, seeded, quartered
• 4 (about 100g each) Coles Australian Lamb Leg Steaks
• 1/4 cup (80g) mint jelly
• 2/3 cup (200g) whole-egg mayonnaise
• 2 teaspoons Dijon mustard
• 1 red onion, cut into wedges
• 8 slices Coles Bakery Stone Baked Sourdough White Vienna
• 120g pkt Coles Australian Baby Rocket

Method

• Step 1 Preheat grill on high. Place the capsicum, skin-side up, on a baking tray. Cook under grill for 5-7 mins or until the skin blackens and blisters. Transfer to a heatproof bowl. Cover with plastic wrap. Set aside for 5 mins to cool slightly (this helps lift the skin). Peel and halve lengthways.
• Step 2 Meanwhile, heat a barbecue grill or chargrill on medium-high. Place the lamb between 2 sheets of plastic wrap. Use a meat mallet or rolling pin to gently pound until 1cm thick. Discard plastic wrap. Brush lamb with 1 tbs of the mint jelly. Season well. Cook for 1 min each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 5 mins to rest.
• Step 3 Combine mayonnaise, mustard and remaining mint jelly in a small bowl.
• Step 4 Cook the onion on grill for 1-2 mins each side or until lightly charred. Transfer to a plate. Cook the bread for 1 min each side or until toasted.
• Step 5 Divide half the bread among serving plates. Spread with mayonnaise mixture. Top with the lamb, capsicum, onion and rocket. Top with remaining bread.