Coopers and Honey Marinated Lamb Panini with Mint Cucumber

Directions:

Place the lamb in a non-reactive dish. Combine the marinade ingredients and pour over the lamb. Cover and refrigerate 2 hours to overnight, turning once or twice.
 
Slice the cucumber on the diagonal with a mandolin and place in a shallow dish. Heat the wine vinegar, salt and sugar until sugar dissolves, add the mint and pour over the cucumber.  Allow to pickle for 1 hour or more.

Remove lamb from marinade and bring to room temperature. Place the remaining marinade in a small saucepan and bring to the boil. Reduce heat and simmer until a glaze consistency.

Heat a grill to medium high, add olive oil and cook the loins for 2-3 minutes each side for medium rare or until cooked as desired. Transfer to a plate, cover loosely with foil and allow to rest for 5 minutes, before slicing.

Spread bread with Dijon, arrange over the lamb and drizzle with the glaze. Tip with the cucumber and watercress. Enjoy with another glass of the Coopers.