Roast Lamb Batard with Bocconcini, Peppers and Tzatziki

Goodman Fielder Food Service
Roast Lamb Batard with Bocconcini, Peppers and Tzatziki

Roast Lamb Batard with Bocconcini, Peppers and Tzatziki

A moist herb crusted lamb on crunchy olive Ciabatta with a twist of the Mediterranean will make this a go to recipe every time.
Makes 10, scale as needed.

Ingredients

AmountMeasureName
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

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.

A tasty easy recipe for a crowd-pleasing lunch or snack.

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