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Sandwich: North African Lamb Sandwich with Harissa and Figs Recipe
Total time: 1hr to 2hr
Marinating time: 1 hour
Cooking time: 4 + 1 minutes
Difficulty: Easy
Chef's Note
The seductive flavours of Morocco mingle in this tender lamb sandwich with the spicy heat of harissa, and the sweet temptation of honey and figs.
Ingredients
For 4 servings
- 12 oz. (340 g) lamb tenderloin, cut into thin strips, 3 to 4 inches (7.6 to 10 cm) long
- 4 ACE Bakery Ciabatta Buns, split
Lamb Marinade
- 2 cloves garlic, crushed
- 1 tsp. (5 mL) honey
- 1 Tbsp. (15 mL) olive oil
- 1 tsp. (5 mL) harissa paste
- 1 tsp. (5 mL) kosher salt
- ½ tsp. (2.5 mL) ras el hanout
- ½ tsp. (2.5 mL) cumin seeds
- ½ tsp. (2.5 mL) freshly ground black pepper
- 2 Tbsp. (30 mL) pine nuts
- ¼ cup (60 mL) chopped Italian parsley
Spicy Mayo
- ¼ cup (60 mL) mayonnaise
- 1 clove minced garlic
- 1 tsp. (5 mL) honey
- 1 tsp. (5 mL) harissa paste
- pinch ras el hanout
Method
- In a large bowl, mix together all the marinade ingredients except the pine nuts and parsley.
- Add the lamb strips and marinate in the refrigerator for 1 hour to allow the flavours to mingle.
- Stir fry the lamb in a large wok or a skillet over medium heat until just cooked through, about 3 or 4 minutes.
- Stir in the pine nuts and parsley and toss to combine.
Spicy Mayo
- Combine all the ingredients together in a small bowl.
Assembly
- Lightly grill the Ciabatta buns until warm and toasty.
- Spread the cut sides of each bun with some of the Spicy Mayo.
- On the bottom bun lay some of the seasoned lamb mixture and drizzle with some of the jus.
- Finish with the Fig and Goat Cheese Salad and the top bun.
More recipe ideas
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Recipe created by Montrealer Jean Émond (Quebec), 2013 grand prize winner of the Canada‘s Best Sandwich Contest launched by Ace Bakery to showcase their breads.
©Copyright MSCOMM 1996 – 2024. Michèle Serre, Éditeur
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