Ingredients:

  • 2 Tbsp Olive Oil
  • 1 lb Minced Lamb (15-20% fat)
  • 1 medium Yellow Onion, finely diced
  • 1 small Leek, white and light green parts only, sliced
  • 2 cloves Garlic, minced
  • 1 tsp Fresh Thyme leaves
  • 1 Tbsp Plain (All-Purpose) Flour (for lamb base)
  • 1 cup Beef or Lamb Stock
  • 1 tsp Worcestershire Sauce
  • Salt and Black Pepper, to taste
  • 2 Tbsp Unsalted Butter
  • 2 Tbsp Plain (All-Purpose) Flour (for rarebit)
  • 8 oz Strong Cheddar Cheese, grated
  • 1/2 cup English Pale Ale or Stout
  • 1 tsp English Mustard Powder
  • 1 large Egg Yolk
  • Pinch of Cayenne
  • 4 slices Thick-Cut Sourdough Bread

Instructions:

  1. Brown the Lamb: Heat oil in a skillet over medium-high heat. Add the minced lamb and season generously with salt and pepper. Cook until deeply browned and moisture has evaporated (about 8–10 minutes). Remove the lamb using a slotted spoon and set aside, leaving rendered fat in the pan.
  2. Sauté Aromatics: Reduce heat to medium. Add the diced onion and sliced leek to the pan fat. Sauté for 5–7 minutes until soft and translucent. Add the minced garlic and thyme; cook for 1 minute until fragrant.
  3. Thicken and Simmer: Stir the 1 Tbsp of flour into the vegetables until absorbed. Immediately pour in the beef/lamb stock and Worcestershire sauce. Bring to a simmer, then return the browned lamb to the pan.
  4. Reduce: Cook the lamb mixture uncovered for 5–8 minutes, stirring occasionally, until the sauce has thickened significantly and the mixture is moist but not watery. Taste and adjust seasoning. Remove from heat and keep warm.
  5. Make the Roux: In a small saucepan over medium heat, melt the butter. Whisk in the 2 Tbsp of flour to form a smooth paste (the roux). Cook for 1 minute until sandy but not browned.
  6. Add Liquid: Gradually whisk in the ale (or milk) until the mixture is smooth and lump-free. Bring the sauce to a gentle simmer, cooking for 2 minutes until slightly thickened.
  7. Melt the Cheese: Remove the saucepan from the heat. Stir in the grated Cheddar, mustard powder, and cayenne pepper until the cheese is completely melted and the sauce is smooth and velvety.
  8. Temper the Yolk: In a small bowl, whisk the single egg yolk. Slowly pour a ladleful of the warm rarebit sauce into the egg yolk while whisking continuously. Pour the tempered yolk mixture back into the main saucepan and stir well. Do not return the sauce to boiling heat.
  9. Prepare Toast: Preheat your broiler (grill) to high. Lightly toast the sourdough slices either under the broiler or in a toaster until pale golden. Place slices on a lined baking sheet.
  10. Layer: Spoon an even layer of the warmed minced lamb mixture onto each slice of toast, ensuring the layer is relatively flat.
  11. Top: Spoon a generous layer of the rarebit sauce over the lamb, ensuring the mixture is completely covered right to the edges of the bread to seal it in.
  12. Broil (Grill): Place the rarebit under the hot broiler for 3–4 minutes. Watch closely—it should bubble vigorously and turn a deep golden brown, particularly around the edges. Remove immediately and serve.