Roast lamb & baba ganoush focaccia

Name: Roast lamb & baba ganoush focaccia
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 2 small focaccia (such as Crosta & Mollica) or 1 large; 200 g leftover roast lamb; 2 tbsp Ottolenghi Date & Tamarind Sauce; 1 tsp olive oil; 4 tbsp The Levantine Table Herby Labneh Yogurt Dip (or strained Greek yogurt); 4 tbsp baba ganoush; 6 sundried tomatoes, drained and sliced; 25 g pack mint (or dill, chives or parsley), leaves shredded; 2 tbsp crispy fried onions

If you think about your Christmas leftovers sandwich with longing all year, treat yourself to the spring equivalent: lamb doused in date and tamarind sauce, then stuffed into soft focaccia with herby labneh, baba ganoush and crispy fried onions. Eat it and weep.

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Serves2
CourseMain meal
Prepare10 mins
Cook10 mins
Total time20 mins

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2 small focaccia (such as Crosta & Mollica) or 1 large
200g leftover roast lamb
2 tbsp Ottolenghi Date & Tamarind Sauce
1 tsp olive oil
4 tbsp The Levantine Table Herby Labneh Yogurt Dip (or strained Greek yogurt)
4 tbsp baba ganoush
6 sundried tomatoes, drained and sliced
¼ x 25g pack mint (or dill, chives or parsley), leaves shredded
2 tbsp crispy fried onions

Preheat the oven to 200ºC, gas mark 6. Heat the focaccia according to pack instructions. Meanwhile, slice or shred the lamb into bite-sized chunks and put in a bowl, then stir in the date and tamarind sauce. 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.
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 fried onions, then sandwich together with the top of the focaccia.

Typical values per serving when made using specific products in recipe