Spicy Lamb Melt

16 Mar 2023

Finished spicy lamb melt

25 minutes | easy | Serves 4

This loaded cheese sandwich is packed with spicy minced lamb, melting mozzarella and nutty Gruyere. You could swap the cheeses for your favourite melting cheese, or change the meat for ham. We like to cook these in the Outback BBQ cast iron skillet, which can hold multiple sandwiches at once and handily contains any cheese spills.


  • 8 slices sturdy bread, such as sourdough
  • 8 handfuls grated mozzarella
  • 8 handfuls grated Gruyere
  • 400g minced lamb
  • 1 tablespoon chilli powder, or to taste
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 small onion, finely diced
  • 2 cloves garlic, grated to a paste
  • 1 handful chopped coriander
  • Oil, for cooking



Light two gas burners

on the Jupiter Outback BBQ and set the heat to medium. Place the skillet on top and add a dash of oil. Add the onion and cook for 10 minutes, or until soft but not coloured. Add the garlic for a minute or so, stirring.

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Add the minced lamb,

breaking up with a spoon until well browned

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Add the spices,

mix well and continue cooking for a few minutes more. Remove the lamb from the skillet, leaving the fat behind, and set aside.

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up the sandwich with mozzarella, lamb, Gruyere and coriander.

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Place the sandwich

into the skillet and cook over low heat for 5 minutes each side, or until golden brown and melted through (you may want to weigh the sandwich down with something heavy).

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Recipe Author

Recipe Author

Helen Graves

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ technique

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