Harissa & Cumin Lamb Naan Sandwiches

This is a photo of a lamb naan appetizer sandwich

 

Add a signature touch with out ready-to-use appetizers! Quintessential appetizers from Intros® are labor saving, convenient, profitable, and deliver consistent products with broad appeal. These appetizers work great served alone, or while complementing another dish. For instance, this harissa & cumin lamb sandwich served on naan is kicked up a notch with the addition of the Intros® Breaded Zucchini Sticks. With one, easy step, we’ve added a whole new flavor and texture to this starter.

 

Harissa & Cumin Lamb Naan Sandwiches
Servings
12servings
Servings
12servings
Harissa & Cumin Lamb Naan Sandwiches
Servings
12servings
Servings
12servings
Ingredients
Harissa & Cumin Lamb Roast
Saffron Aioli
Spicy Golden Raisin Chutney
Servings: servings
Units:
Instructions
Harissa & Cumin Lamb Roast
  1. Stir garlic, harissa, cumin, salt and pepper in a bowl; rub over lamb. Roast lamb at 375°F until lamb is very tender, about 3 hours; transfer roast to cutting board; reserve pan juices. Remove bone from lamb; coarsely chop and hold warm in steam table for service. Makes about 6 cups.
Saffron Aioli
  1. Combine lemon juice and saffron threads in a bowl; let stand 15 minutes. Purée garlic, egg yolks, mustard, salt and lemon-saffron mixture in a food processor until smooth. With food processor running, slowly drizzle in oil to emulsify. Refrigerate in an airtight container up to 6 days. Makes about 1½ cups.
Spicy Golden Raisin Chutney
  1. Heat oil in a saucepan over medium-high heat; add onion and cook until golden brown, about 10 minutes, stirring frequently. Stir in garlic, raisins, vinegar, sugar, harissa paste, tomato paste and ⅓ cup water; heat to a simmer. Reduce heat to medium-low; cook until slightly thickened, about 20 minutes, stirring occasionally. Refrigerate in an airtight container up to 6 days. Makes about 1½ cups.
For Serving
  1. Deep-fry ½ cup zucchini sticks at 375°F until golden brown and crisp, about 3 minutes; drain, and sprinkle with salt and pepper. Grill 1 naan over medium-high heat until lightly charred, about 3 minutes, turning once. Top naan with 2 tablespoons Saffron Aioli, ½ cup lamb, 2 tablespoons Spicy Golden Raisin Chutney and zucchini sticks; fold naan in half and garnish with ¼ cup cilantro.