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Roasted Lamb Topside on Mushroom and Thyme Bruschetta

Roasted Lamb Topside on Mushroom and Thyme Bruschetta
  • Serves: 30
  • Prep: 15 mins
  • Cook: 18 mins
  • Cut: Primal leg muscles

Ingredients

  • 1 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)
  • Sea salt and freshly ground black pepper
  • 500 ml olive oil
  • 400g fresh mint leaves
  • 2 cups roasted cashew nuts
  • 2 Tbsp parmesan cheese
  • Sea salt and freshly ground black pepper

Method

  1. Pre heat 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.

Bruschetta

  • Pre heat 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.

Mint & cashew nut pesto

  • Blend all the ingredients 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.

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  © 2013 Alliance Group

  © 2013 Alliance Group