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Pink lamb baguette with coleslaw & mint jelly


  • Cook the lamb on a preheated, lightly oiled ridged grill (or BBQ) to the desired degree. When ready, rest for a few minutes, before slicing lengthways.
  • To make the dressing, combine the mustard, salt, pepper, white wine vinegar and garlic.
  • Then add the vegie oil little by little, continually whisking, until the right consistency is reached. Taste for seasoning.
  • Toss the cabbage, red onion, mint and carrot with the dressing to taste.
  • Cut the warm baguettes in half lengthways and smear mayonnaise on the base. Top with tomato, sliced lamb and some coleslaw. Then smear the inside of the remaining baguette halves with mint jelly and press down onto the filling. Cut in half crossways and serve.


  • 2 lamb backstraps (boned loins)
  • olive oil spray
  • 2 tspn Dijon mustard
  • sea salt & freshly ground pepper
  • 2 tbsp white wine vinegar
  • 1 garlic clove, crushed
  • 130 ml vegetable oil
  • ¼ Savoy cabbage, finely shredded
  • ½ large red onion, finely sliced
  • 8 fresh mint leaves, torn
  • ½ medium carrot, grated
  • 1-2 large baguettes, heated in the oven
  • mayonnaise
  • 1-2 ripe red tomatoes, sliced & then halved
  • mint jelly

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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