A moist herb crusted lamb on crunchy olive Ciabatta with a twist of the Mediterranean will make this a go to recipe every time.
Lamb Ciabatta with Bocconcini and Peppers

Ingredients

Serves:
  • 450 g Lamb Carvery
  • 3 each QBA Batard White (20 slices)
  • 40 g Dijon mustard
  • 15 g Fresh oregano
  • 60 mL Olive oil
  • 14 g Fresh parsley
  • 200 g Pea tendrils
  • 200 g Roast peppers
  • 300 g Bocconcini
  • 300 mL Tzatziki
  • 2 g Salt
  • 2 g Pepper
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Method

Step 1

Preheat oven to 180°C. Remove the Lamb Carvery from the oven cry-vac bag and clean off any excess fat. Using a sharp knife, slice meat into 3mm thick portions then place onto a small oven tray and set aside.

Step 2

Finely chiffonnade the oregano and parsley, then in a small bowl mix together the fresh herbs, Dijon mustard and olive oil. Once mixed, spread the crust over the sliced lamb then bake for 8 minutes or until golden in colour.

Step 3

Slice the QBA Batard then place onto a lined oven tray and bake for 6 minutes or until warm.

Step 4

Wash and drain the pea tendrils then finely slice the roast peppers. Remove meat and bread from the oven and start to assemble.

Step 5

Using the sliced QBA Batard as a base start to layer the pea tendrils, crusted lamb, roast peppers, and sliced bocconcini; then top with a dollop of tzatziki.