• Best quality Baguette ideally rustic wholemeal cut lengthways

For the Baguette

  • 2 Garlic Cloves
  • 1 Tablespoon Chopped Rosemary
  • Olive Oil
  • 1 Lamb Fillet
  • 2 slices of Provolone Cheese
  • Black Pepper
  • Wholegrain Mustard
  • Mayonnaise
  • Red Peppers
  • Polenta Chips
  • Packet of ready made Polenta
  • Sea Salt
  • Tablespoon Chopped Rosemary
  • Tablespoon Oregano
  • Black Pepper
  • Olive Oil
  • Side
  • Fresh salad leaves


  • STEP 1
    Slice Polenta into 1cm slices and place in baking tray. Drizzle with Olive oil and sprinkle with sea salt, pepper, oregano and rosemary. Place into hot oven at 180oc for 25-30 minutes turning half way through. Polenta chips should be slightly brown on edges when ready.
  • STEP 2
    While the chips are cooking ideally use a griddle pan lightly oiled or BBQ and cook lamb fillet until charred on outside and pink in the middle. Add the Garlic and Rosemary for last few minutes of cooking being careful not to burn. Season with black pepper before setting aside to rest. Can be sliced cold. Slice the peppers and quickly cook until soft on the griddle pan or bbq and then add to the oven while the Polenta chips are cooking.
  • STEP 3
    Take the Baguette and slice length ways and cut into 5 inch portions. Lightly smear with the mustard and then add a layer of the Provolone cheese and smear the cheese with mayonnaise. Place into the oven for a few minutes to warm and slightly melt the cheese.
  • STEP 4
    Slice the lamb and then remove the baguette from the oven, filling it as full as you like with the sliced lamb. You can add an extra layer of cheese if you like. Then layer the cooked red peppers.
  • STEP 5
    Serve with the hot polenta chips and fresh salad leaves seasoned lightly with Olive oil, salt and pepper.

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