Bruschetta with Grilled Lamb Tenderloin
This is the perfect elevated appetizer to blow away your dinner guests. Feta cheese and hummus pairs perfectly with the American lamb tenderloin on top of grilled focaccia bread.
For Lamb Tenderloins
4 American Lamb Tenderloins
2 tbsp olive oil
1 garlic; thinly sliced
fresh thyme; picked
1 parsley; chopped
1 mint; chopped
salt and pepper; to taste
For Bruschetta
0.25 cup extra virgin olive oil
3 garlic; finely minced
16 slices of focaccia or rustic bread; 1/2 inch thick
1 cup prepared hummus
16 fresh basil leaves
16 roasted plum tomatoes; quartered
0.50 red onion; minced
5 feta cheese
olives; as needed
For Lamb Tenderloins
1
Combine olive oil, garlic, herbs, salt and pepper. Pat lamb dry and rub with mixture. Place lamb in plastic bag; refrigerate for at least 1 hour. Grill or sauté tenderloins over high heat to desired doneness, about 2 minutes on each side.
For Bruschetta
2
Mix olive oil and minced garlic; brush onto both side of bread slices. Grill until golden. Spread hummus on bread; top with basil, tomatoes and a thick slice of lamb tenderloin. Garnish with onion, feta crumbles and olives.
Recipe and photos courtesy of the american lamb board and EXECUTIVE CHEF JOACHIM BUCHNER
Ingredients
For Lamb Tenderloins
4 American Lamb Tenderloins
2 tbsp olive oil
1 garlic; thinly sliced
fresh thyme; picked
1 parsley; chopped
1 mint; chopped
salt and pepper; to taste
For Bruschetta
0.25 cup extra virgin olive oil
3 garlic; finely minced
16 slices of focaccia or rustic bread; 1/2 inch thick
1 cup prepared hummus
16 fresh basil leaves
16 roasted plum tomatoes; quartered
0.50 red onion; minced
5 feta cheese
olives; as needed
