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.