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Chef Merry Graham Aussie Lamb loin pesto puffed tarts

  • เวลาเตรียม 0นาที
  • เวลาทำอาหาร 35นาที
  • เทคนิคการปรุงอาหาร เซียร์
  • เนื้อ แกะ
  • ตัด เนื้อไร้กระดูกม้วน
  • เสิร์ฟ 5

A delight for Spring brunch with pops of juicy roasted cherry tomatoes, scrumptious pesto, airy puffed pastry, and tender Australian lamb.

วัตถุดิบ

1 pound trimmed Aussie Lamb Loin
1 teaspoon sea salt and 1/2 teaspoon black pepper
1 tablespoon olive oil
1 (13.2 oz) package Puff Pastry dough
1/3 cup prepared refrigerated pesto
2 cups shredded Italian Cheese Blend
1 cup cherry tomatoes, half in cups
1/4 cup chopped parsley and basil leaves
1 fresh lemon

วิธีการ

Preheat the oven to 400°F.

Season Aussie lamb loin with salt and pepper, and drizzle with olive oil. Heat a skillet over medium-high. Pan-sear lamb on all sides, about 3-minutes per two sides. Remove lamb when the center of the lamb loin has reached 120°F-125°F. Let rest 10-minutes before slicing in 1/4-inch wide strips.

Unroll refrigerated puff pastry dough with parchment paper onto baking sheet, and cut dough crosswise into 5 (3-inch) strips.

Spread the pesto over each strip, leaving a 1/4-inch border. Arrange lamb strips over pesto and sprinkle with Italian cheese. Top with cherry tomatoes.

Bake the tarts until edges are golden brown, about 20-25 minutes. Remove from oven and cool for 5 minutes. Garnish with fresh herbs and additional cheese. Squeeze lemon juice over tarts. Serve warm. 

Serves: 5 or cut diagonally in halves for 10 appetizer portions.