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Lamb and Green Pea Bruschetta

  • Preparation Time: 20 mins
  • Serves: 8
  • Cooking Time: 8 mins
  • Ready Time: 28 mins
  • Cooking Method: Barbecue
  • Difficulty: easy

2 lamb shortloins
A drizzle of olive oil
Green peas (fresh is best)
2 garlic cloves, peeled
2 cups snap peas (or frozen if fresh is not available)
A handful of mint leaves
A handful of basil leaves
2 Tbsp lemon juice
1/4 cup extra virgin olive oil

8 slices Sourdough
Parmesan cheese
Mint leaves
A drizzle of olive oil
Black pepper

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.

Recipe by Kathy Paterson for

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