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French dip with et and sorpa

Kazakh Edition
A toasted roll cut in half, the two halves leaning together to show a filling of thin slices of boiled lamb, browned onion and melted cheese, and a small cup of clear sorpa beside it, on a plain pale plate

et and sorpa in the sandwich

A sandwich of thin slices of boiled lamb, browned onion and melted cheese, with hot sorpa for dipping

In the sandwich, thin slices of boiled lamb from the et take the place of roast beef, and the sorpa from the et takes the place of the jus.

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Servings
4
Time
25 min
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French dip with et and sorpa. Boiled lamb left over from the et goes into the sandwich, and the sorpa it was boiled in becomes the jus for dipping.

Ingredients

  • 1 tsp olive oilfor softening the onion
  • 150 g onioncut into half-rings
  • 4 hoagie rollslong and white, split lengthways, about 90 g each
  • 30 g buttermade from cow’s milk
  • 240 ml sorpathe clear broth the et was boiled in, strained
  • 450 g boiled lambboneless lamb left over from the et, cooled
  • 8 cheese slicesa melting cheese, about 20 g a slice

Method

  1. If the et has just been cooked, cool the meat and the sorpa and put them in the fridge within 2 hours: use them cold for the sandwiches. Set the oven rack about 15 cm below the top heating element and heat the grill to its highest setting.

  2. Heat the oil in a frying pan over medium-high heat, add the onion half-rings and cook, stirring often, for about 7 minutes, until browned.

  3. While the onion cooks, split the rolls lengthways and spread the cut sides with the soft butter. Put them on a baking tray, cut side up, and grill for 1–3 minutes, until golden. Take the top halves off and set them aside.

  4. Bring the sorpa to the boil in a small saucepan and keep it hot, at 74 °C or above. Dip the slices of lamb left over from the et into the hot sorpa and lay them on the bottom halves of the rolls.

  5. Spoon the browned onion over the meat and cover it with the cheese, two slices for each sandwich.

  6. Put the tray back under the grill until the cheese has melted.

  7. Push a thermometer into the meat in the middle of a sandwich: it should read at least 74 °C. If it is lower, put the tray under the grill for another minute and check again.

  8. Set the tops in place and serve with the rest of the sorpa for dipping.

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