Rachel Allen was brought up in Dublin and left home at eighteen to study at the world-famous Ballymaloe Cookery School. Rachel is now a busy ...
4 large white or brown rolls or baps
butter, for spreading
300 g (11oz) shredded cooked lamb
1/4 cucumber, sliced
1/2 red onion, peeled and thinly sliced
200 g (7oz) feta cheese, sliced
handful of green leaves, such as rocket or watercress
for the lemon aioli:
2–4 cloves of garlic, peeled and crushed or finely grated
2 egg yolks
1 tblsp lemon juice
1 tsp dijon mustard
175 ml (6fl oz) sunflower oil
50 ml (2fl oz) olive oil
salt and freshly ground black pepper
First make the aioli. Place the garlic in a bowl with the egg yolks, lemon juice and mustard. Mix both oils in a jug and, whisking constantly, pour them slowly into the egg yolk mixture in a very thin stream. Continue to add the oil, whisking all the time until it has been fully incorporated and the aioli is thick. Season with salt and pepper to taste and set aside.
Slice the rolls in half and toast them on each side, then spread with butter and a little of the aioli. Assemble the lamb, cucumber, red onion, feta and salad leaves on top of one half of each roll, then sandwich together with the other half. Cut the filled rolls in half and serve.