1. Pour a little drop of olive oil in a non-stick casserole and add the sliced red onion. Season with a pinch of pepper, salt and garlic powder.

2. Place the casserole over medium-high heat and stir fry the onion for 5 minutes until it starts to soften a bit. Then take the onion off the heat and let it cool. It should still be a little crunchy but without the sharp onion taste.

3. In a small saucepan add a little drop of olive oil and the frozen peas. Season with a pinch of pepper, salt and garlic powder.

4. Place the pan over medium heat and cook the peas for 5 minutes until thawed. Then add a drop of water and cook the peas for 5 more minutes until soft and easy to mash. Add the freshly chopped mint.

5. Mash the peas. You can puree them quickly in a blender too but keep the pea mash still chunky. Check the seasoning of the pea mash and add extra pepper, salt or garlic powder to taste if necessary. Let the pea mash oil down. Then toast the bread. Top 2 slices with tomato, pea puree, the shredded lamb and the crunchy red onion. Cover with another slice of bread, secure the sandwich stack with a toothpick or a skewer and serve.