Ingredients

• 4 x 100g HORIZON Liberty Leg steaks
• 20g butter
• 250g large flat mushrooms, thickly sliced
• 8 slices sourdough bread, toasted
• 4 large red oak-leaf lettuce leaves
• 2 ripe tomatoes, thinly sliced

MUSTARD BUTTER:

• olive oil
• 50g soft butter
• 2 tbsp chopped flat-leaf parsley
• 1 tbsp dijon mustard

Directions

For mustard butter, combine all ingredients, season to taste and mix well. Using a smooth meat mallet, gently flatten lamb steaks until very thin, rub with olive oil and season to taste. Heat a heavy-based frying pan over high heat, add 1 tbsp olive oil, butter and mushrooms and cook over medium heat for about 5 minutes or until soft. Season to taste. Barbeque lamb over a high heat or alternatively cook in a heavy-based frying pan for 30 seconds each side. Spread toasted sourdough with mustard butter. Layer lettuce, tomato, lamb steaks and warm mushroom on 4 slices of toast, top with remaining toast and serve immediately.

Serves 4