Lamb Bake with a Tahini Sauce
Lamb Bake with a Tahini Sauce
Course: Recipes, MainINGREDIENTS
1 courgette
1 carrot
1 large onion
2 tomatoes – fresh or tinned
500g WHB lamb mince
4 garlic cloves
80g parmesan
50g fresh breadcrumbs
2 large eggs
2 tbsp tomato paste
2 tsp cumin
1 tsp all spice
100g tahini
1 tbsp lemon juice
Salt
Directions
- 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.
Wine pairing
- Â Serve with a zesty white like La Vielle Ferme Blanc.
Shop the Ingredients