1 large onion
2 tomatoes – fresh or tinned
500g WHB lamb mince
4 garlic cloves
50g fresh breadcrumbs
2 large eggs
2 tbsp tomato paste
2 tsp cumin
1 tsp all spice
1 tbsp lemon juice
Preheat the oven to 190 and grease a loaf pan.
Place the courgette, carrot and onion in a food processor and blitz to the same consistency as the meat. Put that mix into a sieve over a bowl and push the liquid out.
Add the veggie mix to the lamb mince, add 2 of the garlic cloves, the parmesan, the spices, eggs, breadcrumbs, tomato paste and a little salt.
Place the loaf tin in a baking dish and fill the baking dish with water so that it’s half way up the sides of the loaf tin. Place in the oven to 1 hr 10 mins or until golden on top.
While it’s cooking, place the tahini, garlic cloves, lemon juice and about 90ml water in a bowl and whisk together until you have a good consistency for a sauce.
Serve with the tahini sauce and some more crushed tomatoes – either fresh or tinned. Serve with a zesty white like La Vielle Ferme Blanc.