Lamb and green pea bruschetta

A beautiful and elegant appetiser

Serves

20 mins

Prep Time

8 mins

Cook Time

Recipe author

Kathy Paterson

Bruschetta with a twist. We used finely sliced lamb shortloin and herby smashed peas, finished off with a squeeze of lemon for added flavour. Sure to be a hit for summer.

Rate this recipe

Lamb,

Easy,

Under 30 Minutes,

Breakfast & Brunch,

Lunch,

National Lamb Day

Ingredients

Lamb

2 Quality Mark lamb backstraps

A drizzle of olive oil

Green peas

2 garlic cloves

peeled

2 cups snap peas

A handful of mint leaves

a handful of basil leaves

2 Tbsp lemon juice

_1/4 cup extra virgin olive oil

To serve

8 slices sourdough

Parmesan cheese

mint leaves

A drizzle of olive oil

Method

To Grill Lamb

To Make Peas

To Serve

Heat barbecue grill until hot.

Rub lamb shortloin with a little oil and season.

Place on the barbecue grill and grill for 4-5 minutes on each side.

Start Timer

(Turn grill down a little if lamb is browning too quickly).

Remove from the barbecue grill and place on a plate, cover with foil or baking paper and a tea towel and leave to rest for 10 minutes while you make the green pea mixture.

Nutrition Information per Serving (242g)

This dish is packed with iron, zinc and vitamin B12 contributing to immunity and energy levels.

Energy

1441kJ (344 kcal)

Protein

26.7g

Total Fat

21.6g

Saturated Fat

4.7g

Carbs

8.6g