These Spicy Lamb Crostini are absolutely fab. The recipe comes from a recipe in Australian Gourmet magazine March 2000, it was a user request for a recipe from a restaurant in Terrigal NSW called Relish. I can tell you the page with this recipe on it is almost clear from the odd oil spill, and is a dog-eared, and has a few other food related stains on it. So it’s about time I committed this tasty little recipe to the website. It means I won’t have to search through the piles of magazines looking for this particular recipe next time I want to make it.
4 trimmed Lamb Backstraps (about 250 grams each)
2 tablespoons olive oil
200g Rocket (arugula), trimmed
1/3 cup Lemon Juice
2 Tablespoons Lime Juice
1 1/2 tablespoons tomato paste
2 teaspoons ground cumin
1/2 teaspoon Sambal olek
1 clove garlic crushed
1/2 tablespoon Fish sauce
1/3 cup peanut oil
300ml plain yoghurt
1 teaspoon ground cumin
1 tablespoon finely chopped mint
2 cloves garlic finely chopped
1/4 cup olive oil
6 slices woodfired italian style bread
For the dressing process all of the ingredients except peanut oil in food processor until combined, then with the motor running slowly add the oil in a steady stream. Transfer o a bowl and season to taste.
Combine 1/2 the dressing and Lamb in a glass dish and toss to coat. Cover and refrigerate for 5 hours or overnight.
For the minted yoghurt, combine all of the ingredients in a small bowl, mix well and season to taste.
For the garlic crostini, combine garlic and oil, mix well, brush both sides of bread with the oil mixture, place on wire rack over a baking try and bake at 190c for 10 minutes, or until crisp and golden.
Drain the Lamb from the marinade, heat olive oil in a frying pan, cook lamb in batches for 2 to 3 minutes per side, or until cooked to your liking.
Place Crostini on 6 plates, top with 2 – 3 slices of Lamb, and 2 Rocket leaves, drizzle with a little dressing the repeat with Lamb an rocket. Top Rocket with a spoonful of minted Yoghurt and finish with 2 slices of Lamb. Drizzle the plate with a little more dressing and minted Yoghurt.