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Roast Lamb Batard with Bocconcini, Peppers and Tzatziki
Makes 10, scale as needed.
Ingredients
| Amount | Measure | Name |
|---|---|---|
| 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.