Shredded Moroccan Lamb, Pumpkin & Rocket on Grilled Turkish Bread

Goodman Fielder Food Service
Shredded Moroccan Lamb, Pumpkin & Rocket on Grilled Turkish Bread

Shredded Moroccan Lamb, Pumpkin & Rocket on Grilled Turkish Bread

Chef Liam shares his easy-to-follow Moroccan lamb and pumpkin sandwich, using our QBA Turkish Bread loaf.
Makes 3, scale as needed.


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
6 g Coriander Powder
12 g Garam Masala
22.5 g Black Pepper
22.5 g Salt
68 g Harissa Paste
510 g Fresh Coriander (Chopped)
531 g Olive Oil
1 each Butternut Pumpkin
3 each Lemon
6 each Rocket (Handful)


This photo shows the raw ingredients used for the moroccan lamb recipe

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.

The chef is seen coating the lamb with dried spices

The chef is seen marinading the lamb

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.

Here the chef is seen slicing the pumpkin

The chef is then pictured seasoning the pumpkin

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.

The chef is seen frying the lamb steak

The chef is pictured turning the lamb steak

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.

The chef is pictured slicing the QBA Turkish Bread

Here is the Turkish Bread after it was baked in the oven

Poster of baker holding a crusty bread loaf

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Step 5:

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.

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The chef is seen combining ingredients for the mayonnaise sauce

The chef is pictured combining the sauce and the rocket

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.

Here the chef is spreading the sauce on the bottom of the Turkish bread

The chef is seen adding the pumpkin and lamb to the bread

The chef is then seen adding the rocket and top of the bread

Message from chef Liam Crawley

Liam Crawley

Who doesn’t enjoy the classic flavours of lamb, roast pumpkin and fresh salad? My Moroccan-inspired sandwich is not only easy-to-make, but it is also jam-packed with flavour, from the marinade to the mayonnaise. Try it for yourself today.

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