For our featured recipe this month, we’re focusing on one of our “hot” new items on our daily special board — our Spicy Lamb Coca. Featuring a beautiful, naturally leavened crust baked in our forno oven, this flatbread is topped with baba ghanoush, layers of decadent and spicy lamb and fig ragout, a sunny-side-up egg and Lebanese tomato salsa.

Below, Chef Jonathan Chovancek shares the recipe for his 'Spicy Lamb & Fig Ragout'.

Spicy Lamb & Fig Ragout
Serves 6


• 1/2 cup mission figs sliced

• 2 lbs ground lamb

• 1/4 cup olive oil

• 1 cup red onion finely minced

• 2 tbsp garlic finely minced

• 1 tbsp whole coriander seed

• 2 tbsp fennel seed

• 2 tsp cumin seed whole

• 1 tbsp red chili flakes

• 1 cup diced Roma tomatoes

• 2 tbsp tomato paste

• ¼ cup lemon juice

• 1 cup full-fat yoghurt


• Dry roast spices and grind in a mortar & pestle

• Sauté the onions and garlic in olive oil until caramelized

• Add the lamb, spices and tomato paste. Slowly cook until lamb is golden brown

• Add the tomatoes, figs and lemon juice and braise on the stovetop until ultra tender

• Season with salt and add the yoghurt and mix well

• Serve on top of fresh hot and crispy flatbread, or a bowl of polenta

Robyn Larsen

R&Co., 76 Oxford Street, Hamilton, ON, L8R 2X1