Shredded Moroccan Lamb, Pumpkin & Rocket on Grilled Turkish Bread
Method
Step 1:
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.
Step 2:
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.
Step 3:
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.
Step 4:
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.
Discover our range quality mayonnaise from Goodman Fielder Food Service, your trusted wholesale mayonnaise supplier.
Step 6:
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.
Ingredients
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