This is the perfect elevated appetizer to blow away your dinner guests. Feta cheese and hummus pairs perfectly with the American lamb tenderloin on top of grilled focaccia bread.
Prep: 1 hr
Cook: 10 mins
Yields: 4 Servings
Ingredients
For Lamb Tenderloins
4 American Lamb Tenderloins
2 tbspolive oil
1 clovesgarlic; thinly sliced
fresh thyme; picked
1 sprigsparsley; chopped
1 sprigsmint; chopped
salt and pepper; to taste
For Bruschetta
1/4 cupextra virgin olive oil
3 clovesgarlic; finely minced
16 slices of focaccia or rustic bread; 1/2 inch thick
1 cupprepared hummus
16 fresh basil leaves
16 roasted plum tomatoes; quartered
1/2 red onion; minced
5 oz.feta cheese
olives; as needed
Directions
For Lamb Tenderloins
1Combine 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
1Mix 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 photos courtesy of the american lamb board and EXECUTIVE CHEF JOACHIM BUCHNER
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https://cascadecreeklamb.com/wp-content/uploads/2020/11/BruschettawithGrilledAmericanLambTenderloin.jpg432287devhttps://cascadecreeklamb.com/wp-content/uploads/2020/10/CascadeCreek_logo.pngdev2020-06-09 18:21:382020-06-09 18:21:38Bruschetta with Grilled Lamb Tenderloin