Ingredients Method

It’s a long list of ingredients below, but the roast lamb sandwich with artichoke hummus will be the best sandwich that you ever had, plus it has a nice Oriental touch.

Ingredients for 8 servings

1 large focaccia loaf
400g leaves
1 teaspoon salt
1 teaspoon pepper
1 bulb garlic
5 big sprigs rosemary
1 whole lamb shoulder, bone in
1⁄4 cucumber
2 tomatoes
1⁄2 red onion
1 handful coriander, mint and flat parsley, chopped
1 pomegranate, seeds only
2 tablespoons pomegranate molasses
2 tablespoons olive oil
2 egg yolks
1 teaspoon Dijon
1 good splash white wine vinegar
750ml sunflower oil
Salt and pepper
1 tablespoon harissa, or to taste
1 small tub plain yogurt
1 tablespoon chopped mint
Salt and pepper
6 medium artichokes
1 tin chickpeas, drained
1 lemon, juice only
1 tablespoon tahini
1 clove garlic, minced
6 tablespoons extra virgin olive oil

1. Make the lamb: Preheat oven to 180C. Season lamb with salt and pepper and herbal mixture all over and wrap tight;z in clingfilm and leave in the fridge for 6 hours or overnight

2 Take out lamb and unwrap. Place on a baking tray and drizzle with oil. Cover with tinfoil. Roast at 150°C/gas mark 2 for six to seven hours depending on the size and your oven. The bone should be removed easily once it’s done.

3 Increase the heat to 220°C, uncover the lamb and roast for a further 30 minutes. Allow to rest and cool just enough to be handled. Take the meat off the bone.

4 Salad: dice the cucumber, onion and tomato then add herbs and pomegranate seeds. Toss and dress in pomegranate molasses and olive oil. Season with salt and pepper.

5 To make the aioli, place the yolks, Dijon and vinegar in a bowl. Whisk until well incorporated and foamy. Slowly add the oil while whisking, making sure not to go too fast as it could split. If it gets too thick, add a little water at the same temperature. Stir through harissa. Season to taste.

6 For the mint yoghurt, mix all the ingredients together, seasoning to taste.

7 To make the hummus, first roast the artichokes in a preheated oven at 200oC for 45 minutes or until soft. Scoop out the soft flesh. Put everything but the olive oil into a food processor. Gradually add the olive oil and blitz until smooth. Season to taste.

8 The final step, put together the sandwich: split the focaccia, spread the harissa aioli on both sides. Spread hummus on one side. Add leaves, pomegranate salad, lamb and the mint yogurt. Put the top on.


Cooking Hours About Recipe