Pro Tips - Lamb
Lamb Prosciutto
Myra Karakelle
Peach, walnuts and honey
- 800g lamb prosciutto
- 10 rye l’ancienne rolls (or similar artisan roll)
- 600g stracciatella
- 200g rocket leaves
- 200ml robust olive oil
- 100ml guava balsamic vinegar
- 300g peach halves, drained and cut into wedges
- 120g walnuts, roughly crushed
- 100ml honey
- Butterfly the bread and lightly toast.
- Spread half the stracciatella on the bottom of the bread.
- Toss the rocket with olive oil and guava balsamic vinegar.
- Add seasoned rocket onto the stracciatella.
- Top with lamb prosciutto, do not layer the slices - rather assemble each slice into a round.
- Dollop remaining stracciatella on top.
- Arrange wedges of peaches along the sandwich.
- Sprinkle with crushed walnuts and drizzle with honey.
- Drizzle inner top piece of bread with a little olive oil.
- Serve immediately.
