Recipe provided by | Executive Chef Joachim Buchner
Servings: 4
INGREDIENTS
Lamb Tenderloins
4 American Lamb tenderloins
2 tablespoons olive oil
1 garlic clove, thinly sliced
thyme, picked pinch
1 sprig parsley, chopped
1 sprig mint, chopped
salt and pepper to taste
Bruschetta
1/4 cup extra virgin olive oil
3 garlic cloves, finely minced
16 slices,focaccia or rustic bread 1/2-inch thick
1 cup prepared hummus
16 fresh basil leaves
16 roasted plum tomatoes, quartered
1/2 red onion, minced
5 ounces feta cheese
olives as needed
DIRECTIONS
METHOD:
For Lamb Tenderloins: 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: 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 image provided by the American Lamb Board