Merry Graham Lamb Loin Bruschetta with Cherry & Olive Tapenade
- Prep time 25Min
- Cook time 15Min
- Technique Pan Fry / Saute
- Meat Lamb
- Cut Loin
- Serves 4
This elegant starter pairs pan-seared Australian lamb loin with crisp toasted bread, creamy mascarpone and a sweet-savoury cherry and olive tapenade. Finished with fresh tarragon, it’s an easy yet impressive dish that works beautifully as a dinner-party appetizer or sharing plate.
Ingredients
For the lamb
- 225–340g lamb loin, silverskin removed
(or trimmed boneless leg of lamb) - 4 tbsp avocado oil or other neutral cooking oil, divided
- 1 tsp freshly ground black pepper
- 1½ tsp fine sea salt
For the bruschetta & tapenade
- 4 slices thick-cut white bread or sourdough
- 60g unsalted butter, melted
- 60g cherry jam or cherry preserve
- 75g Kalamata olives, finely chopped
- 2 tsp balsamic vinegar
- 250g mascarpone
- 1 tbsp fresh tarragon, finely chopped
- Whole tarragon leaves, to garnish
Method
Prepare the lamb
- Remove the lamb from the fridge 30 minutes before cooking. Drizzle with 2 tablespoons of the oil and season with black pepper. Set aside.
- Heat the remaining oil in a large frying pan over medium–high heat. Season the lamb with salt, then sear for 3–4 minutes on each side, until nicely browned and an internal temperature of 52°C is reached for medium-rare. Remove from the pan, rest for 10 minutes, then slice into thin strips.
Prepare the bruschetta
- Preheat the oven to 200°C (fan 180°C).
Trim the crusts from the bread and cut each slice into four squares. Brush both sides with melted butter and place on a baking tray. Bake for 5–6 minutes, turning once, until golden and crisp. Transfer to a wire rack to cool.
Make the tapenade
- In a small bowl, mix together the cherry jam, chopped olives and balsamic vinegar. Adjust to taste, adding a little more jam for sweetness or vinegar for acidity if needed.
Assemble
- Spread each toasted bread square with a spoonful of mascarpone. Top with sliced lamb, then a small amount of cherry and olive tapenade. Sprinkle with chopped tarragon and garnish with a whole leaf. Serve at room temperature.
