Roast lamb & baba ganoush focaccia
Prep
10 mins
Cook
10 mins
Servings
2
Difficulty
Easy
Here's a recipe I've fallen in love with that comes together in just twenty minutes. Roast lamb paired with silky baba ganoush on focaccia is such a winner, and the beauty of it is how simple the whole thing actually is. You're basically assembling rather than cooking, which means minimal fuss but maximum flavor. The aubergine in the baba ganoush is packed with fiber and antioxidants, making this feel indulgent yet genuinely good for you. What really gets me is how the date and tamarind sauce brings everything together with this gorgeous sweet and tangy note, while the crispy fried onions add the perfect textural contrast. It's restaurant quality but honestly feels like cheating in the best way possible.
Ella x
Ingredients
- 2crosta & mollica focaccia panini(small focaccia (such as Crosta Mollica Focaccia Panini) or 1 large )
- 200 gramslamb
- 2 tbspottolenghi date & tamarind sauce(Sticky Date & Tamarind Sauce)
- 1 tspolive oil
- 4 tbsplevantine table herby labneh yogurt dip(No.1 Herby Labneh Dip)
- 4 tbsppack the levantine table smoky aubergine baba ganoush(No.1 Baba Ganoush)
- 6sundried tomatoes(drained and sliced)
- 25 gramsmint(pack mint (or dill, chives or parsley), leaves shredded)
- 2 tbspcrispy fried onions
Detail level
Instructions
- 1
Preheat the oven to 200ºC, gas mark 6. Heat the focaccia according to pack instructions. Meanwhile, slice or shred the lamb into bitesized chunks, put into a bowl, then stir in the date and tamarind sauce.
- 2
Heat a frying pan over a medium-high heat and add the oil. Once hot, add the lamb chunks and fry for 2-3 minutes, stirring often, until piping hot throughout and slightly charred.
- 3
When the focaccia is ready, halve lengthways. Spread the insides of the bread with the labneh. Spread the baba ganoush over the bottom halves of the bread, then spoon on the hot lamb. Scatter over the sundried tomatoes, herbs and crispy onions, then top with the remaining bread. If you used a large focaccia, cut in half to serve.
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