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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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.

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.