Hot Lamb Steak
Sandwich And 
Moorish Smoked
With Chilli Harissa

Makes: 1 sandwich

Prep Time: 10 minutes, + 30 minutes for marinating
Cooking Time: 5 minutes. 


For the marinade:
30ml olive oil
3 cloves garlic, grated
1 tsp zatar spice mix
¼ tsp cumin
¼ tsp turmeric
1 x 200g lamb leg steaks
or lamb fillet steak

For the onion salad:
¼ onion, very thinly sliced
1 tsp pomegranate
a squeeze of lemon
a decent pinch of salt
a decent pinch of sumac



TO MAKE THE MARINADE: Mix together the olive oil, garlic, zatar, cumin and turmeric in a large bowl. Add 1 lamb steak to the bowl and allow to marinade for at least half an hour.

TO MAKE THE ONIONS: place the onion, pomegranate molasses, lemon, salt and sumac into a small bowl and mix together. Leave to macerate for a minimum of 10 minutes, when the onions will soften and start to lose their “onionyness” and begin to absorb flavour, before they are ready to use.

TO SERVE: Over a high flame, heat 1 tablespoon of oil in a frying pan. Then place the lamb in the pan and cook for 2 minutes on each side, so it is nicely seared but still perfectly pink inside. Remove from the pan and allow to rest. Meanwhile, take two slices of bread and spread a thick layer of Moorish Smoked Humous with Chilli Harissa on one side
of each slice. Add a small handful of watercress on top of one slice, followed by a few mint leaves, a layer of the macerated onions, and a handful of pomegranate seeds. Thinly slice the lamb and layer onto the other slice of bread. Put the sandwich together and eat immediately!