This recipe cooks the lamb to medium rare, which is the best point to cook a lamb fillet, although you can always cook it a little more, depending on your tastes." Peter Gordon
Lay the fillets on a chopping board and butterfly them open by slicing horizontally, but not cutting all the way through. Open them up and lay them on a plate then lightly season on both sides and drizzle with half the oil. Leave for a few minutes to come to room temperature.
Turn the grill on.
Put a frying pan on to a medium heat and cook the lamb for 1 minute, before turning over and cooking for a further 1 minute. (If using leg steaks cook for 1_ minutes each side.) At this point the lamb will be medium rare, although you can increase the cooking time to meet your tastes. Take the Lamb from the pan and leave to rest for 2-3 minutes on a plate.
Crumble the feta into the pan and gently stir it for a few seconds to warm through then turn the heat off while you assemble the rest of the sandwich.
Drizzle the remaining oil over the cut sides of the baguettes.
Mix the horseradish and the mint leaves (or jelly) together and spread the mixture over the base of the baguettes.
Mix the sun-dried tomato paste (or chutney) and hummus together and spread over the baguette tops.
Lay the lamb fillets, and any of the juices left on the plate, on top of the minted horseradish then spoon the feta on top. Place the baguette tops on and gently press down for 10 seconds. Place under the grill and cook until the baguettes begin to color and crisp up.
Remove from under the grill and carefully take the tops off. Tuck the rocket in and place the tops back on.
Eat them while they’re hot!
Crumbling the feta in the pan allows it to absorb all of the fabulous lamb juices and makes it deliciously warm to accompany the lamb in your sandwich.
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