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|1||each||QBA Turkish Bread|
|510||g||Praise Whole Egg Mayonnaise|
|450||g||Lamb Backstraps (3 Slices at 150g each)|
|6||g||Roasted Cumin Powder|
|510||g||Fresh Coriander (Chopped)|
To marinade the lamb, coat the steak with cumin, coriander seeds, garam masala, pepper, salt and freshly chopped coriander (make sure you reserve a small pinch of the dried spices for your pumpkin). Then, drizzle 2/3 of the olive oil over-the-top. Coat the lamb with harissa paste to give it a nice spicy hit. You can either marinade the lamb overnight to allow the flavours to soak into the meat or place it in the fridge for one hour.
Trim and cut the pumpkin into 5mm slices and place them on a lined baking tray. Coat them with lightly with the olive oil, followed the leftover dried spices and a pinch of salt. Roast the pumpkin in a preheated oven at 180 degrees Celsius for 20 minutes.
Once the pumpkin is almost finished baking, heat the olive oil in a frying pan on the stovetop at a medium heat. Place the lamb on the heat, cooking it for three-minutes on both sides. This method ensures the lamb is cooked at medium-rare. Once it has completed cooking, allow it to rest for a further two minutes before slicing.
Slice the QBA Turkish Bread into a size of your own desire and place it in the oven for eight minutes or until it has heated up and formed a crispy shell.
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To create the dressing, combine the lemon juice, harissa paste and Praise Whole Egg Mayonnaise. Pour half the dressing into a separate bowl and add the freshly cleaned rocket. Mix thoroughly.
To build the sandwich, add a teaspoon of the mayonnaise dressing to the bottom of the loaf, followed by the roast pumpkin and lamb slices. Finish the sandwich with a handful of rocket salad and the top of the sandwich lid, which also has the dressing spread.