Name: Lamb and rocket bruschetta
Cook time: 30 min
Total time: 30 min
Ingredients: 600 gram lamb backstraps; 1/2 loaf ciabatta bread (220g); 1 clove garlic, crushed; 1/3 cup (90g) sun-dried tomato pesto; 1/4 cup (75g) mayonnaise; 2 teaspoon dijon mustard; 25 gram baby rocket leaves

Ingredients

600 gram lamb backstraps

1/2 loaf ciabatta bread (220g)

1 clove garlic, crushed

1/3 cup (90g) sun-dried tomato pesto

1/4 cup (75g) mayonnaise

2 teaspoon dijon mustard

25 gram baby rocket leaves

Method

1.Cook lamb on heated oiled barbecue until cooked as desired. Cover lamb; stand 5 minutes then slice thinly.

2.Meanwhile, cut bread into 8 slices; toast on heated oiled barbecue until browned lightly both sides.

3.Rub one side of toast with a little crushed garlic then spread with tomato pesto.

4.Top with combined mayonnaise and mustard. Divide sliced lamb among bruschetta; sprinkle with rocket.

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Ingredients

Method

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