Sandwich: North African Lamb Sandwich with Harissa and Figs Recipe
Sandwich: North African Lamb Sandwich with Harissa and Figs
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.

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

  1. In a large bowl, mix together all the marinade ingredients except the pine nuts and parsley.
  2. Add the lamb strips and marinate in the refrigerator for 1 hour to allow the flavours to mingle. 
  3. Stir fry the lamb in a large wok or a skillet over medium heat until just cooked through, about 3 or 4 minutes.
  4. Stir in the pine nuts and parsley and toss to combine.

Spicy Mayo

  1. Combine all the ingredients together in a small bowl.


  1. Lightly grill the Ciabatta buns until warm and toasty.
  2. Spread the cut sides of each bun with some of the Spicy Mayo.
  3. On the bottom bun lay some of the seasoned lamb mixture and drizzle with some of the jus.
  4. Finish with the Fig and Goat Cheese Salad and the top bun.
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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.

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