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 Focaccia Panini) or 1 large; 200 g leftover roast lamb; 2 tbsp Sticky Date & Tamarind Sauce; 1 tsp olive oil; 4 tbsp No.1 Herby Labneh Dip; 4 tbsp No.1 Baba Ganoush; 6 sundried tomatoes, drained and sliced; 25 g pack mint (or dill, chives or parsley), leaves shredded; 2 tbsp Cooks’ Ingredients Crispy Fried Onions

The Easter equivalent of a Christmas turkey leftovers sandwich – lamb in a rich date and tamarind sauce, stuffed into focaccia with herby labneh, baba ganoush and crispy fried onions.

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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 Focaccia Panini) or 1 large
200g leftover roast lamb
2 tbsp Sticky Date & Tamarind Sauce
1 tsp olive oil
4 tbsp No.1 Herby Labneh Dip
4 tbsp No.1 Baba Ganoush
6 sundried tomatoes, drained and sliced
½ x 25g pack mint (or dill, chives or parsley), leaves shredded
2 tbsp Cooks’ Ingredients 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 bitesized chunks, put into 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 onions, then top with the remaining bread. If you used a large focaccia, cut in half to serve.