Lamb and green pea bruschetta
A beautiful and elegant appetiser
8
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.
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Ingredients
Lamb
2 Quality Mark lamb backstraps
i
A drizzle of olive oil
Green peas
2 garlic cloves
peeled
2 cups snap peas
i
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
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.
Start Timer
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.
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
Dietary Fibre
g
Sodium
157mg
Iron
2.7mg
Zinc
3.1mg
Vitamin B12
1µg
