Roasted lamb topside on mushroom and thyme bruschetta

1. Preheat the oven to 180°C. 
2. 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.
3. 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:

1. Preheat the oven to 160°C. 
2. Squeeze the garlic from the roasted head and mash. 
3. Mix the mayonnaise with the thyme and garlic. 
4. Slice the mushrooms and place into a large bowl. 
5. Mix in the mayonnaise and season with sea salt and freshly ground pepper.
6. 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:

1. Blend 500ml olive oil, mint leaves, cashew nuts, parmesan and salt and pepper in a food processor until the mixture resembles a coarse paste. 
2. 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.