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North African Lamb Sandwich with Harissa and Figs Hero Image

North African Lamb Sandwich with Harissa and Figs

By Jean Émond of Montreal, Quebec

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. Serves 4

Ingredients:

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

Fig and Goat Cheese Salad
2 fresh figs, diced
2 oz (56 g) soft goat cheese, crumbled
1 tsp (5 mL) honey
1 tsp (5 mL) olive oil
¼ tsp (1.25 mL) cumin powder
¼ tsp (1.25 mL) cumin seeds
¼ tsp (1.25 mL) ras el hanout
6 fresh mint leaves, julienned
1 cup (240 mL) baby arugula

Instructions:

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 skillet over medium heat until just cooked through, about 3 or 4 minutes. Stir in the pine nuts and parsley and toss to combine.

To prepare the Spicy Mayo, combine all the ingredients together in a small bowl.

Prepare the Fig and Goat Cheese Salad by gently tossing all the ingredients together in a small bowl until lightly coated. Add the mint and the arugula at the last moment.

To assemble the sandwiches, lightly grill the ACE Bakery 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.

This recipe is from ACE Bakery.



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