This sandwich has a real Middle Eastern vibe.
- 1 large focaccia loaf
- 400g leaves
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 bulb garlic
- 5 big sprigs rosemary
- 1 whole lamb shoulder, bone in
- 1⁄4 cucumber, deseeded
- 2 tomatoes
- 1⁄2 red onion
- 1 handful coriander, mint and flat parsley, chopped
- 1 pomegranate, seeds only
- 2 tablespoons pomegranate molasses
- 2 tablespoons olive oil
- 2 egg yolks
- 1 teaspoon Dijon
- 1 good splash white wine vinegar
- 750ml rapeseed oil/sunflower oil
- Salt and pepper
- 1 tablespoon harissa, or to taste
- 1 small tub plain yoghurt
- 1 tablespoon chopped mint
- Salt and pepper
- 6 medium Jerusalem artichokes
- 1 tin chickpeas, drained
- 1 lemon, juice only
- 1 tablespoon tahini
- 1 clove garlic, minced
- 6 tablespoons extra virgin olive oil
1 For the lamb, bash all of the ingredients, bar the lamb, together in a pestle and mortar. Carefully stab the lamb shoulder all over. Rub the herbal mixture well all over, wrap tightly in clingfilm and leave in the fridge for six hours or overnight.
2 Take out lamb and unwrap. Place on a baking tray and drizzle with oil. Cover with greaseproof paper and then tinfoil. Roast at 150°C/gas mark 2 for six to seven hours depending on the size and your oven. The bone should move easily when it's done.
3 Increase the heat to 220°C/gas mark 7, uncover the lamb and roast for a further 30 minutes. Allow to rest and cool just enough to be handled. Take the meat off the bone and remove anything you wouldn’t want to eat (I love everything!).
4 For the salad, finely dice the cucumber, onion and tomato. Add herbs and pomegranate seeds. Toss and dress in pomegranate molasses and olive oil. Season with salt and pepper.
5 To make the aioli, place the yolks, Dijon and vinegar in a bowl. Whisk until well incorporated and foamy. Slowly, in a thin stream, add the oil while constantly whisking, being careful not to go too fast as it could split. If it gets too thick, add a little water at the same temperature. Stir through harissa. Season to taste.
6 For the mint yoghurt, mix all the ingredients together, seasoning to taste.
7 To make the hummus, roast the artichokes in a preheated oven at 200oC/gas mark 6 for 45 minutes or until soft. Scoop out the soft flesh. Put everything but the olive oil into a food processor. Gradually add the olive oil and blitz until smooth. Season to taste.
8 To assemble, split the focaccia, spread the harissa aioli on both sides. Spread hummus on one side. Add leaves, pomegranate salad, lamb and the mint yoghurt. Put the top on. Eat.
Tip: To make a lamb stock after roasting the lamb, place bones and any parts you don’t want to eat plus the juices minus the fat, into a pot. Cover with just enough water, simmer for a few hours. Pass through a sieve, reduce remaining stock until it reaches your desired consistency and intensity.
Photography Credit: Harry Weir, assisted by Brian Clarke