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Lamb and Green Pea Bruschetta

Family Friendly Lamb Dinner

8

Serves

20 mins

Prep Time

8 mins

Cook Time

Kathy Paterson

Recipe author

Kathy Paterson

Bruschetta with a twist. We used finely sliced lamb shortloin and herby smashed peas, finished off with a squeeze of lemon for added flavour. Sure to be a hit for summer.

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Lamb,

Easy,

Under 30 Minutes,

Breakfast & Brunch,

Lunch,

National Lamb Day,

Ingredients

Lamb

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2, Quality Mark lamb backstraps

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A drizzle of olive oil

Green peas

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2, peeled garlic cloves

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2 cups snap peas

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A handful of fresh mint

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A handful of basil leaves

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2 tbsp lemon juice

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1/4 cup extra virgin olive oil

To serve

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8 slices sourdough

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parmesan cheese

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fresh mint

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A drizzle of olive oil

Method

To Grill Lamb

To Make Peas

To Serve

1

Heat barbecue grill until hot.

2

Rub lamb shortloin with a little oil and season.

3

Place on the barbecue grill and grill for 4-5 minutes on each side.

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Start Timer

4

(Turn grill down a little if lamb is browning too quickly).

5

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.

More info

Nutrition Information per Serving (242g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

1441 (344)kJ

Protein

26.7g

Total Fat

21.6g

Saturated Fat

4.7g

Carbs

8.6g

Sugars

2.2g

Sodium

157mg

Iron*

2.7mg

* Percentage of recommended daily intake (Aust/NZ)

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