Lamb and rocket bruschetta

A delicious and filling antipasto that is perfect for tapas or cocktail food.

  • 30 mins cooking
  • Makes 8 Item
  • Print


Lamb and rocket bruschetta
  • 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


Lamb and rocket bruschetta
  • 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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