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|QBA Batard White (20 slices)
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.
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.
Slice the QBA Batard then place onto a lined oven tray and bake for 6 minutes or until warm.
Wash and drain the pea tendrils then finely slice the roast peppers. Remove meat and bread from the oven and start to assemble.
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.