Roasted Lamb on Ciabatta
- By: Ryan Skelton
1 loaf ciabatta bread
1 pound (1/2 kg) roast leg of lamb, thinly sliced
2 tablespoons (30 mL) pesto
1 log goat cheese *
4 fire-roasted red peppers
A handful of organic mixed greens, washed and dried *
1/2 small red onion, thinly sliced
Cut the ciabatta in half lengthwise and lay out on a clean work surface.
Spread half of the goat's cheese on the bottom half of the ciabatta, top with the roasted red peppers, mixed greens, sliced lamb and red onion. Spread the remaining goat's cheese and pesto on the top half of the ciabatta and top off the sandwich. Secure with skewers, sprigs of herbs or simply slice into pieces. Serve and enjoy!
*Chef Ryan suggests using the Sobeys Compliments brand