After an indulgent Christmas meal one might not be that hungry, but it is the holidays and a sandwich with some left-over lamb might be just the thing when you start to feel a bit peckish again. Try Chef Pieter’s version with a spicy mint pesto!

Ingredients

Left-over lamb

Your choice of bread: baguette, panini, ciabatta, etc.

Feta cheese

Tomato

Fresh herb or salad leaves

Ingredients for mint pesto:

2 tbsp toasted pine nuts

1 cup mint leaves

¼ cup olive oil

juice of 1 lime

1 garlic clove

1 tsp honey

½ tsp red chili flakes

pinch of salt

Method

Place all the pesto ingredients in a blender and blend until smooth.

Cut the bread rolls lengthways and place on the braai to warm through, about 2 minutes per side.

To assemble the sandwich, smear the bottom half of the bread with farm butter, stack with the shredded lamb, and drizzle with mint pesto.

Crumble feta and add tomato slices and leaves.

Place the other half of the bread on top and slice the sandwich into quarters.