Lamb crostini with baba ganoush and capsicum salsa
lean lamb tenderloin
100 g, (10 x 10g slices)
roasted capsicum, not in oil
100 g, drained, finely chopped
1 tbs, finely chopped
red wine vinegar
¼ cup(s), (60g)
3 x 3 second spray(s)
- Preheat oven to 200°C or 180°C fan-forced. Combine cumin and coriander in a small bowl. Sprinkle lamb with cumin mixture. Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook lamb for 2–3 minutes each side or until cooked to your liking. Cover lamb with foil and set aside to rest for 5 minutes before slicing thinly.
- Meanwhile, place bread on a baking tray. Lightly spray both sides with oil. Bake for 8–10 minutes, turning halfway through cooking, or until golden and crisp.
- Combine capsicum, chives, vinegar and oil in a small bowl. Season salsa with pepper. Spread each slice of toast with baba ganoush. Top with lamb and salsa. Serve.