Garlic Bruschetta with Warm Lamb & Rocket

Ingredients

• Garlic Bruschetta

  • 4 long slices ciabatta, cut 2cm thick
  • 1 - 2 Tbsp olive oil
  • 1 tsp Gregg's Garlic Powder

• Lamb

  • 2 tsp Gregg's Ground Cumin
  • 2 tsp Gregg's Ground Coriander
  • Gregg's Natural Sea Salt, freshly ground, to season
  • Gregg's Coloured Peppercorns, freshly ground, to season
  • 400g lamb loin or rump fillet
  • 2 tsp olive oil

• Dressing

  • 2 Tbsp olive oil
  • 1 Tbsp lemon juice
  • 1/8 tsp Gregg's Garlic Powder
  • Gregg's Coloured Peppercorns, freshly ground, to season
• 1 - 1 1/2 cups rocket leaves
• 4 tomatoes, sliced
• 8 - 12 cooked, asparagus spears (optional)

Method

To prepare the bruschetta

Brush the bread on both sides with the olive oil, then sprinkle evenly with the Gregg's Garlic Powder.

Cook under a preheated grill until golden brown on both sides.

To prepare the lamb

Combine the Gregg's spices and salt on a sheet of waxed paper, then grind over about ½ tsp Gregg's Coloured Peppercorns. Roll the lamb in the mixture.

Heat the olive oil in a frying pan. Add the lamb and cook over a moderately high heat for 4-5 minutes on each side or until brown and cooked to your liking.

Cover and leave for 5 minutes, then cut across the grain into 2-3cm slices.

To prepare the dressing

Combine the olive oil, lemon juice and Gregg's Garlic Powder in a bowl. Season with Gregg's Black Pepper and whisk until well blended.

To assemble

Cover the bruschetta slices with rocket, top with the tomatoes and asparagus, if used, then drizzle with a little of the dressing. Pile the lamb slices on top and drizzle with the remaining dressing.

Serve immediately.