Bruschetta with Grilled Lamb Tenderloin - Cascade Creek
Bruschetta with Grilled American Lamb Tenderloin
Bruschetta with Grilled American Lamb Tenderloin

Bruschetta with Grilled Lamb Tenderloin

June 9, 2020

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


For Lamb Tenderloins

4 American Lamb Tenderloins

2 tbsp olive oil

1 cloves garlic; thinly sliced

fresh thyme; picked

1 sprigs parsley; chopped

1 sprigs mint; chopped

salt and pepper; to taste

For Bruschetta

1/4 cup extra virgin olive oil

3 cloves garlic; finely minced

16 slices of focaccia or rustic bread; 1/2 inch thick

1 cup prepared hummus

16 fresh basil leaves

16 roasted plum tomatoes; quartered

1/2 red onion; minced

5 oz. feta cheese

olives; as needed


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