Lamb moussaka ciabatta

Lamb moussaka ciabatta
  • Serves icon Makes 4 large sandwiches
  • Time icon Hands-on time 40 min

This mega lamb sandwich nods to the Greek dish moussaka. With a rich tomato and garlic sauce, layers of roasted aubergine and spiced lamb, cooling minty yogurt and crunchy potato sticks, this is a project sandwich – but well worth the effort!

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Nutrition: per serving

Calories
729kcals
Fat
32.8g (12.1g saturated)
Protein
48.5g
Carbohydrates
56.4g (8.2g sugars)
Fibre
7.2g
Salt
1.3g
Calories
729kcals
Fat
32.8g (12.1g saturated)
Protein
48.5g
Carbohydrates
56.4g (8.2g sugars)
Fibre
7.2g
Salt
1.3g

Ingredients

  • 4 lamb leg steaks
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • Olive oil to drizzle and fry
  • 3 garlic cloves, finely sliced
  • 400g tin chopped tomatoes
  • 1 tsp dried oregano
  • 1 aubergine, sliced into 1cm rounds
  • 1 tsp dried mint
  • 6 tbsp natural yogurt
  • 4 half-size ciabattas
  • Butter to spread
  • 4 handfuls salted potato stick crisps

Method

  1. Put the lamb in a shallow dish. Combine the ground spices in a bowl with a pinch of salt and pepper, then mix with 1 tbsp olive oil and rub all over your steaks. Leave to marinate while you prepare the sandwiches.
  2. Heat the oven to 180°C fan/gas 6. Add another tbsp oil to a small saucepan over a medium heat. Add the sliced garlic and cook for about a minute until soft, then add the tinned tomatoes and oregano and leave to simmer for 20 minutes or until thickened into a spreadable sauce. You can either whizz it up for a smooth sauce or keep it chunky.
  3. While the sauce simmers, put the aubergine slices on a wire rack set over a tray and drizzle with oil, salt and pepper. Roast in the oven for 15 minutes, flipping halfway through. Mix the dried mint into the yoghurt and season with a pinch of salt.
  4. Now you’re ready to cook the lamb. Add a dash of oil to a wide frying pan and heat until smoking, then add the lamb leg steaks and cook for 3-4 minutes on each side. Leave to rest for 2 minutes before carving into slices, then assemble the sandwiches. Spread the butter followed by the tomato sauce inside the ciabattas, then line with slices of aubergine. Top with lamb steak slices, a drizzle of the mint yogurt and a handful of potato sticks sprinkled over the top, then close the sandwiches.

delicious. tips

  1. You can rub the spices into the lamb, then leave in the fridge for up to 24 hours.

Recipe By

Pollyanna Coupland

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