Lamb bake with tahini sauce and tomatoes

Name: Lamb bake with tahini sauce and tomatoes
Yield: Makes one loaf, serving six to eight
Ingredients: 1 tbsp lemon juice; salt; 1 tsp ground allspice; 100 g tahini; 2 tbsp tomato paste; 1 tsp ground cumin; 1 large onion, roughly chopped (180 g); 1 carrot, roughly chopped (100 g); 500 g lamb mince, at least 20% fat; 3 tomatoes, 1 roughly chopped, 2 coarsely grated and skin discarded (180 g); 80 g pecorino, finely grated; 4 garlic cloves, crushed; 2 large eggs; 50 g fresh breadcrumbs (from 2 slices); 1 courgette, roughly chopped (160 g)

Preparation info

Makes one loaf, serving
six to eight

Difficulty
Easy

Appears in

Ottolenghi Simple

By Yotam Ottolenghi

Published 2018

About

This can be served two ways. Either as it is, warm, as part of a main meal, or left to cool and set, then cut into thick slices. This will keep in the fridge for up to 2 days. These slices are great piled into a sandwich or warm pitta bread, with the tahini sauce and grated tomato drizzled on top. Either way, it’s a super family-friendly recipe.

Ingredients

Main course

Ingredients

Method