Roasted lamb topside on mushroom and thyme bruschetta
- Serves Makes 30
- Prep time: 30 mins | Cooking time: 45 mins
Impress your guests with these delicious simple to prepare morsels.
Recipe by: Coastal Spring Lamb
Ingredients
1 Coastal Spring Lamb topside, fully trimmed
Fresh mint to taste
2 tbsp olive oil
Sea salt and freshly ground black pepper
30 slices ciabatta bread (or baguette)
1½ cups mayonnaise
1 tbsp chopped fresh thyme
1 head of roasted garlic
900g mushrooms (button, field or Swiss brown)
500ml olive oil
400g fresh mint leaves
2 cups roasted cashew nuts
2 tbsp parmesan cheese
Sea salt and freshly ground black pepper
Method
Preheat the oven to 180°C.
Chop the fresh mint. Brush the trimmed topside with olive oil and roll through the chopped mint. Season with sea salt and freshly ground black pepper.
Heat a heavy based saucepan. Bring to smoking point. Seal the topside completely in the hot pan then place in the oven and roast until medium rare (approximately 8 minutes). Rest for 10 minutes, covered with a warm cloth in a warm place.
For the Bruschetta:
Preheat the oven to 160°C.
Squeeze the garlic from the roasted head and mash.
Mix the mayonnaise with the thyme and garlic.
Slice the mushrooms and place into a large bowl.
Mix in the mayonnaise and season with sea salt and freshly ground pepper.
Stack the mushrooms onto the slices of bread and bake for 20-30 minutes or until the bread is crunchy.
For the Mint & Cashew Nut Pesto:
Blend 500ml olive oil, mint leaves, cashew nuts, parmesan and salt and pepper in a food processor until the mixture resembles a coarse paste.
Note: Makes approximately 1 litre which can be stored in the fridge for a good length of time.
To serve, place the slices of lamb on the toasted bruschetta and top with ½ tsp of pesto.