August: The Kebarbeque – United Kingdom

Quantity (for 1 sandwich)

Pepper panini
Red, green, and yellow peppers . . . . . . . . . . . . .45 g
Thinly sliced shoulder of lamb . . . . . . . . . . . . . . 40 g
Hummus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25 g
Red onion . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 g
Spicy BBQ sauce . . . . . . . . . . . . . . . . . . . . . . . . . . 10 g
Lollo lettuce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 g

Olive oil, salt and pepper, lemon juice

Preparation

Slice the onion and peppers thinly; season with olive oil, salt andpepper.
Place this mixture in an ovenproof dish and bake for 20 minutes at 180°C.
Cook your shoulder of lamb studded with garlic in the oven (40 mins per kg, at 220°C)
Slice the meat; add salt and pepper.
Combine the sliced meat with the pepper and onion mixture.
Blend a few drops of lemon into the hummus.

Assembly

1. Slice the bread and spread your lemon and hummus mixture over bottom half

2. Place a few leaves of Lollo lettuce on top

3. Add the lamb and vegetable mixture

4. Drizzle with barbecue sauce.

 

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