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
1 teaspoon salt
1 teaspoon pepper
1 bulb garlic
5 big sprigs rosemary
1 whole lamb shoulder, bone in
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.
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