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Fresh Living Network
Harissa, brinjal and slow-roasted lamb sandwiches

Harissa, brinjal and slow-roasted lamb sandwiches

Great for spicing up Sunday's leftover roast lamb.
6
RECIPE TYPE:Mains
 
Method
  • Preheat oven to 180°C.
  • Season lamb and rub all over with garlic, lemon and olive oil.
  • Place in a roasting tray with a little water.
  • Cover with foil and roast for 3 hours or until very tender.
  • Uncover and brown lamb for 20 minutes. 
  • Rest meat, then shred with 2 forks.
  • Char chillies and red pepper over a naked flame or under a hot grill. 
  • Place in a plastic bag to soften, then wipe off skins.
  • Discard stems and seeds. 
  • Place chillies and red pepper in a blender with remaining ingredients and blitz to form a paste. 
  • Season.
  • Spread rolls with hummus and add lettuce, tomato and lamb, then top with brinjal.
  • Serve with a dollop of tzatziki and harissa paste.



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