Preheat the oven to 230 C, 450 F, Gas Mark 8. Place the peppers in a roasting tray and drizzle over 1 tablespoon of the olive oil. Cook for 30 minutes, turning twice. Leave to cool. Brush the lamb with the sunflower oil and season well. Cook according to pack instructions. Allow to cool, then slice thinly. Cut the ciabatta laterally through the middle and lay the lamb slices on the bottom half. Peel and deseed the peppers, then cut into thick slices. Place these on top of the lamb. Put the onion rings on top with the mint leaves and season well with black pepper. Drizzle over the remaining olive oil, top with the ciabatta lid and press firmly. Leave for 30 minutes for the bread to absorb the juices of the filling. Cut into 4 and serve. NOTES : A Nicoise style sandwich with slices of pink lamb and roasted red pepper.