“Kathi is usually made with ground lamb, but this Aussie Select product is quite tasty in the roll—bold, distinctive, but not overpowering,” says Sawyer. “The Lamb Ham is pre-seasoned and pre-cooked but it has a bit of fat marbled throughout, so it can be cooked a bit more to render and flavor the meat just a bit more. Many chefs might not think to warm it up, and this is another reason I wanted use the kathi roll.” Warm paratha is spread with green chutney and harissa yogurt sauce and then topped with the lamb filling and pickled vegetables. The kathi is rolled and secured in foil. “It’s a great flavor explosion,” she says.

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