Coastal Lamb and Green Pea Bruschetta
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.
- 2 x Coastal Lamb shortloin (backstrap), trimmed of silver skin
- Olive oil for rubbing
- 2 cloves garlic, peeled
- 2 cups frozen green peas
- 1 handful mint leaves
- 1 handful basil leaves
- 2 tablespoons lemon juice
- 1/4 cup olive oil, (extra virgin olive oil is good here)
- 8 slices sourdough bread, cut in half if large
- Parmesan (preferably parmigiano reggiano), for shaving
- a few small mint leaves
- olive oil for drizzling
Heat barbecue grill until hot.
Rub lamb shortloin with a little oil and season. Place on the barbecue grill and grill for 4-5 minutes on each side. (Turn grill down a little if lamb is browning too quickly). 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.
Bring a saucepan of water to the boil. Add the garlic cloves and boil for 5 minutes. Add the peas and bring back to the boil. Drain and refresh under cold water, then drain again. Place green peas in the bowl of a food processor with the garlic, mint and basil. Process until you have a rough paste, drizzling in the lemon juice and olive oil through the feed tube. Season well.
Toast or grill the sourdough bread slices. Spread the green pea mixture over toasted bread slices. Thinly slice lamb across the grain and arrange a few slices on each one. Using a vegetable peeler, top with shavings of Parmesan and finish with mint leaves. Grind over some black pepper. Drizzle each bruschetta with extra olive oil.