Lamb Chop Sandwich with Whipped Feta, Mint & Caramelised Onions

Juicy lamb chops, whipped feta with confit garlic, and caramelised onions – a punchy, herby sandwich that hits hard.

Grilling lamb chops always feels like I’m cheating. You barely have to do anything, and the end result is always rich, juicy, and proper flavour-packed. Especially when you season them generously with something like ras el hanout – a North African spice blend that brings warmth, a little sweetness, and a heap of depth without needing a load of ingredients. It’s got cinnamon, cumin, coriander, paprika… you name it. That, some salt, and a ripping hot pan are honestly all these lamb chops need.

For this one, I wanted to create a sandwich that made the most of the lamb fat. That meant keeping the bread simple but letting it soak up everything left behind in the pan. Instead of adding oil or butter to toast it, I grilled it right in the same pan the chops came from – those sticky, golden bits stuck to the base? That’s flavour you’d be mad to wipe away.

The rest of the sandwich is all about contrast. Lamb’s rich, so I built everything else around balancing it. First up: a whipped feta spread. Tangy, salty, and sharp enough to cut through the meat. But to stop it being too harsh, I softened it with some sweet, mellow confit garlic. It brings that rich, roasted flavour without overpowering the feta. A hit of lime juice brightens the whole thing, and some fresh mint adds that herby coolness lamb always loves.

To round it out, I layered in caramelised red onions – sweet, jammy, and sticky. These cook down slowly in butter and a touch of oil, with just a little sugar and balsamic at the end to push them over the edge. You want them soft, dark, and properly collapsed – the kind that stick to the bread and your fingers.

And to finish it all off, a few roasted red peppers straight from the jar. They’re smoky, sweet, and don’t need any prep – I just patted them dry and gave them a light grilling in the same pan. If you’ve got time to roast your own, go for it. But in this sandwich, the jarred ones do the job beautifully.

Now I know lamb isn’t everyone’s go-to for a sandwich filling. It’s usually steak or chicken that people reach for, but lamb deserves way more attention. It’s got more personality. It holds up to bold seasonings, pairs well with creamy, herby sauces, and delivers loads of flavour in small amounts. A couple of good-quality chops, cooked right, are enough to anchor the whole thing.

This one’s great for a weekend lunch or even a laid-back dinner. You can do most of the prep ahead – the onions keep well in the fridge for days, and the whipped feta gets better the longer it sits. Just grill your lamb fresh and assemble while it’s hot. The contrast of cold, creamy feta and warm, juicy lamb is hard to beat.

It’s a messy one, I’m not going to lie. The onions slide, the feta oozes, and the bread drips with lamb fat. But that’s the point. It’s meant to be eaten with two hands, ideally standing over a chopping board or your kitchen counter. Napkins optional. Licking your fingers is mandatory.

This sandwich ticks every box for me: rich meat, sharp cheese, fresh herbs, sweet onions, and charred bread. Nothing too fancy, but everything playing its part properly. I wouldn’t add a thing – it’s balanced just how I like it.

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Why you’ll love this sandwich:

• Juicy lamb that actually tastes of something: Lamb chops pack more flavour than most cuts, especially when grilled with ras el hanout. You’re not just getting protein – you’re getting spice, char, and richness in every bite.

• A whipped feta spread that actually carries weight: This isn’t just feta crumbled in – it’s blended until smooth with confit garlic, lime, and mint for proper flavour and spreadability. No dry mouthfuls here.

• Bread that means business: Instead of throwing away the flavour in the pan, you grill your bread in it. Every golden crust and toasty edge is soaked in lamb juice – no butter needed.

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Serves: 2
Prep time: 15 minutes
Cooking time: 25 minutes

Ingredients:

For the lamb:

• 4 lamb chops (roughly 100–120g / 3.5–4oz each)

• 1 tbsp ras el hanout

• 1 tsp sea salt

• 1 tbsp olive oil (optional, if your lamb is lean)