Roasted lamb topside on mushroom and thyme bruschetta
Impress your guests with these delicious simple to prepare morsels.
Ingredients
Method
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.