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