New Zealand Lamb - Recipes: The Ultimate Lamb Sam created by Peter Gordan

For the best taste and fastest cooking time, take the lamb steaks out of the fridge and allow them to reach room temperature (but cooking from the fridge is still fine). Whatever cooking method you use, pre-heat it now to medium-high. Bash both steaks with a meat hammer or rolling pin to flatten them slightly. Season well with plenty of oil, sea salt and freshly ground black pepper.

Place the lamb in the pan or on the grill and cook for 2 minutes on one side. Slice both ciabatta in half horizontally and toast either in the toaster or under the grill.

Turn the lamb steaks over and place the cheese on the cooked side and allow to melt as the lamb cooks. Cook for a further two minutes – or until the lamb is cooked to medium.

Take the lamb off the heat and place it to one side. If you used a pan or skillet, use the toasted ciabatta to soak up the juices in the pan to get all the flavour then drizzle both sides of each ciabatta with a little oil. If you used a grill, simply drizzle the ciabatta with oil.

Spread the bottom halves of the ciabatta with the Marmite and the top halves with the wholegrain mustard. Sit the cheesy lamb on each of the bases and dollop on the chutney, then the watercress. Sit the tops on and press down gently for 5 seconds then cut in half.

The Ultimate Lamb Sam' is best eaten whilst warm.

In the cooler months I like to serve the lamb straight from the grill or pan, in freshly toasted ciabatta.

In warmer months thinly sliced lamb in a good sourdough or on granary bread is fantastic.

By cooking the cheddar with the lamb it makes it very moreish, but come summer try it made with feta and fresh salad or with Wensleydale and sliced tomatoes.

If you're a keen chutney maker, like me, then you’ll have no trouble finding a good chunky one for this in your pantry, but otherwise choose one with very few ingredients apart from tomatoes, onion, a little spice, sugar and vinegar.

In New Zealand I would make this with Vegemite, but good old British Marmite works a treat.

If you have any mint leaves, then scatter them on top of the watercress – it gives the salad a traditional twist!

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Grilled New Zealand Lamb ciabatta sandwich with marmite, cheddar, tomato chutney, watercress and wholegrain mustard.

To make 2 Ultimate Lamb Sams you'll need:

300g boneless New Zealand Lamb leg steaks
3 tablespoons olive oil or butter
4 slices of cheddar
2 ciabatta – about 15cm in length
Marmite – to taste
2 -3 heaped tablespoons tomato chutney
a handful of watercress (or try rocket)
1-2 heaped tablespoons wholegrain mustard
You’ll either need a skillet or heavy pan a grill, or
a toaster

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