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

Posted on 15th August 2015
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.


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


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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