Bruschetta with Grilled American Lamb Tenderloin - Featured Recipe -
Featured Recipes

Bruschetta with Grilled American Lamb Tenderloin

Categories: Appetizers, Lamb
Step 1
2 tbsp • Olive oil
1 clove • Garlic • thinly sliced
1 pinch • Thyme • picked
1 sprig • Parsley • chopped
1 sprig • Mint • chopped
Salt to taste
Pepper to taste
4 whole • American lamb tenderloins
Combine olive oil, garlic, herbs, salt and pepper. Pat lamb dry and rub with mixture.

Place lamb in plastic bag and refrigerate for at least 1 hour. Grill or sauté the tenderloin over high heat to desired doneness, about 2 minutes on each side.
Step 2
1/4 cup • Extra virgin olive oil
3 clove • Garlic • finely minced
16 slice • Focaccia or rustic bread • cut 1/2 inch thick
Mix olive oil and minced garlic; brush onto both side of bread slices. Grill until golden.
Step 3
1 cup • Prepared hummus
16 whole • Roasted plum tomatoes • quartered
16 • Fresh basil leaves
1/2 whole • Red onion • minced
5 oz • Feta cheese
Olives as needed
Freshly ground pepper to taste
Spread hummus on the bread; top with basil and tomato and a thick slice of lamb tenderloin. Garnish with onion, feta crumbles and olives.


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