Lamb sando

Slice lamb loin and lightly season with salt (400-450g of loin should give you approximately 10 slices).

Crush the kawakawa leaves with your hands and mix with breadcrumbs on a tray or in a large bowl.

Whisk the egg in a shallow bowl.

To crumb the lamb: First coat the lamb in flour, shaking off any excess. Dip it into the egg next (make sure the lamb is fully covered in egg) and dredge it through the breadcrumb mixture. Place on a plate and repeat with the rest of the lamb.

Half fill a pot with oil and heat to 180°C (356°F) (make sure not to overfill the pot, oil should be under the half line, otherwise it will overflow). Once the oil is hot enough, place crumbed lamb 2-3 pieces at a time into the pot and deep fry for 2 minutes. They should be golden brown and nice and crunchy! Drain excess oil with kitchen paper and set aside. Repeat to deep fry all of the lamb.

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Squeeze kimchi in your hand and remove any excess liquid, chop it finely and mix with Japanese mayonnaise in a bowl.

To assemble, first spread a thin layer of mayonnaise on one side of the bread - this will prevent the bread from getting soggy. Place shredded cabbage, kimchi mayo and deep-fried lamb on the bread and cover with another slice. Press lightly with your hands and slice them into half to serve.

If you don’t have a dehydrator, you can dry kawakawa in the oven at 180°C (356°F) for 20 minutes. Store in an airtight container.

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