Recipe Detail

Ottolenghi Lamb Meatloaf with Tahini Sauce & Tomatoes

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Number of Servings:


  1. 1 - zucchini, roughly chopped
  2. 1 - carrot, roughly chopped
  3. 1 - large onion, roughly chopped
  4. 3 - small tomatoes, 1 roughly chopped, 2 coarsely grated with skin discarded
  5. - & 2 oz./ 500g: ground lamb
  6. 4 - garlic cloves, crushed
  7. 3 - oz/80g: pecorino, finely grated
  8. 1 - cup/50g fresh white breadcrumbs (about 2 slices, with crusts left on if soft)
  9. 2 - large eggs
  10. 2 - tbsp: tomato paste
  11. 2 - tsp: ground cumin
  12. 2 - tsp: ground allspice
  13. 1 - tbsp: lemon juice
  14. 5 - tbsp/ 70ml: water
  15. - 1/3 cup tahini


1. Pre-heat the oven to 400ºF and grease a 8 x 4-inch loaf pan with a little oil.
2. Place the zucchini, carrot, onion, and chopped tomato in the bowl of a food processor and blitz to combine; you want the consistency to be similar to that of the ground lamb. Transfer the vegetables to a sieve set over a bowl and squeeze them to get ride of as much liquid as possible. Put the vegetables into a large bowl with the ground lamb, 2 of the garlic cloves, the pecorino, breadcrumbs, eggs, tomato paste, cumin, allspice, and 1 tsp. salt. Bring the mixture together until well combined, then transfer to the loaf pan.
3. Place the loaf pan inside a high-sided baking dish. Carefully fill the baking dish with enough boiling water to rise halfway up the sides of the loaf pan. Transfer to oven and bake for 1 hour and 10 minutes, until golden brown.
4. While the meatloaf is cooking, prepare the tahini sauce. Put the tahini, the remaining 2 garlic cloves, lemon juice, and ¼ tsp. salt into a medium bowl. Slowly whisk in the water until you get a smooth, thick sauce. Set aside until ready to serve.
5. Once the meatloaf has cooked, remove the pan from the water bath and leave to cool for 10 minutes. Drain away and discard the liquid and fat from the loaf pan, then using a wide spatula, transfer the meatloaf to a platter. Pour one-third of the tahini sauce over the meatloaf, followed by one-third of the grated tomato.
6. Serve warm, with the remaining tahini and tomato alongside, or leave to cool and cut into slices to serve in sandwiches.


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