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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.





  • 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


  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.