Back to Recipe Menu



  • Cook the lightly oiled and seasoned lamb on a preheated ridged grill (or BBQ) just to medium-rare. Set aside to rest for 5-10 mins, before finely slicing on the diagonal.
  • At the same time, grill the bacon and grill or toast the bread.
  • Then smear the bread with mayo and top 4 slices with lettuce, tomato, a little salt, the lamb, bacon and ketchup. Press the remaining grilled bread on top, cut in half and serve.


  • 2 lamb backstraps (boned loins), trimmed of all fat & sinew
  • olive oil
  • sea salt & freshly ground pepper
  • 4 bacon rashers
  • 8 slices sourdough or country-style bread
  • mayonnaise
  • 4 top quality ripe, red tomatoes, cored & sliced
  • iceberg or cos lettuce leaves
  • homemade ketchup or chutney

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.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm