GT party hamper

Our first-ever Christmas hamper is available for ordering now. Here's how to get yours.

Subscribe to Gourmet

Subscribe to the print version and you’ll go into the draw to win a brand new luxury Audi Q5, valued at more than $75,000.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Toasted lamb sandwich with Fontina and green tomato relish

You'll need

16 thick slices white sourdough bread For spreading: softened butter 160 gm Fontina, coarsely grated   Green tomato relish 550 gm green tomatoes (about 4; see note), coarsely chopped 250 ml (1 cup) white wine vinegar 250 gm brown sugar 1 onion, finely diced 1 Granny Smith apple, coarsely chopped 125 gm raisins 25 gm fine sea salt 1 tsp white peppercorns 1 long red chilli, finely chopped ½ tsp ground cloves Finely grated rind of 3 lemons   Lamb shoulder 2½ tbsp olive oil 1 lamb shoulder, bone in (about 1.2kg) 4 golden shallots 2 tbsp Sherry vinegar 500 ml (2 cups) chicken stock 2 thyme sprigs


  • 01
  • For green tomato relish, process ingredients in a food processor to a coarse paste. Transfer to a large saucepan, bring to the simmer over high heat, stir to dissolve sugar, then reduce heat to low and stir occasionally until thick (1 hour). Set aside to cool.
  • 02
  • Meanwhile, for lamb shoulder, preheat oven to 150C. Heat oil in a large frying pan over medium heat. Season lamb to taste and cook, turning once, until browned (5-7 minutes). Transfer to a large roasting pan and set aside. Add shallots to frying pan and cook, stirring occasionally, until tender (8-10 minutes). Deglaze with vinegar, then add stock, bring to the simmer, add thyme and pour mixture over lamb. Roast until meat is tender and falling off the bone (5-6 hours). Set aside to cool then, when cool enough to handle, coarsely shred meat (discard bones, sinew and fat) and set aside. Strain pan juices into a small saucepan and simmer over medium heat until reduced by one-third (20-25 minutes), skim fat and stir in lamb, season to taste and set aside.
  • 03
  • Butter bread slices on one side. Spread green tomato relish on unbuttered side of half the slices, top with lamb and Fontina then sandwich with remaining bread, butter-side up.
  • 04
  • Heat a large frying pan (or sandwich press) over medium heat and cook sandwiches, turning once, until golden and cheese melts (4-5 minutes). Serve warm.
Note Green tomatoes are available from select greengrocers.

This recipe is from the February 2013 issue of Australian Gourmet Traveller.

“I love the lamb sandwich with Fontina and green tomato relish at Melbourne’s Trocadero. Please share the recipe.”
Lisa McCarthy, Melbourne, Vic

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.

At A Glance

  • Serves 8 people
a Heilala Vanilla prize pack!

Win one of 16 Deluxe Bakers Tins prize packs from Heilala Vanilla valued at $120 each!

Read More
a premium drinks pack!

Win one of three Premium Drinks Packs valued at more than $550 each. Find out how here.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 8 people

You might also like...

Easy summer recipes


Christmas pudding ice-cream

Summer seafood recipes


Raspberry and Mint Mojito

Summer salad recipes


Neil Perry: Prawn cocktail

Quick summer recipes


Serge Dansereau: Blueberry vanilla tart

Christmas classic recipes


Barbecue trout bundles with prosciutto and button mushrooms

Adriano Zumbo's Christmas recipes


Serge Dansereau: Homemade lemonade

Holiday entertaining recipes


Serge Danserau: Duck confit and potato terrine

David Thompson's Thai recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.