Lamb and green pea bruschetta

A beautiful and elegant appetiser

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Serves

8

Prep Time

20 mins

Cook Time

8 mins

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.

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Ingredients

Lamb
  • 2 Quality Mark lamb backstrapsi

  • A drizzle of olive oil

Green peas
  • 2 garlic cloves

    peeled
  • 2 cups snap peasi

  • 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
1

Heat barbecue grill until hot.

2

Rub lamb shortloin with a little oil and season.

3

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

4

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

5

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.

To Make Peas
1

Bring a saucepan of water to the boil.

2

Add the garlic cloves and boil for 5 minutes.

3

Add the peas and bring back to the boil.

4

Drain and refresh under cold water, then drain again.

5

Place green peas in the bowl of a food processor with the garlic, mint and basil.

6

Process until you have a rough paste, drizzling in the lemon juice and olive oil through the feed tube.

7

Season well.

To Serve
1

Toast or grill the sourdough bread slices.

2

Spread the green pea mixture over toasted bread slices.

3

Thinly slice lamb across the grain and arrange a few slices on each one.

4

Using a vegetable peeler, top with shavings of Parmesan and finish with mint leaves.

5

Grind over some black pepper.

6

Drizzle each bruschetta with extra olive oil.

Nutrition Information per Serving (242g)

Energy1441kJ (344 kcal)
Protein26.7g
Total Fat21.6g
Saturated Fat4.7g
Carbohydrate8.6g
Sodium157mg
Iron2.7mg
Zinc3.1mg
Vitamin B121µg