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Crostini with Lamb Rib-Eye and Mango Salsa

Olive oil
Crushed garlic to taste
1 ea French bread stick, cut into 1 cm rounds

Lamb Rib-eye

2 ea 300 g lamb rib-eyes, trimmed of all fat
Salt and pepper
100 g Red current jelly

Mango Salsa:
1 ea Mango, peeled & finely diced
1 ea Spanish onion, finely diced
1/2 ea Tb of balsamic vinegar
1 bn Fresh coriander, leaves only finely chopped
Cracked black pepper


Coriander leaves

To make the crostini: combine the oil and garlic to taste and brush each side of the bread rounds with the mixture. Place on a baking tray and bake in a 180C oven until golden brown. Season the rib-eyes with salt and pepper and seal on all side in butter w/ jelly in a flame proof roasting pan over high heat. Transfer the pan to a preheated 200C oven and cook for 10-12 mins. Or until cooked to your liking. Remove th lamb from the oven, cover & set aside to rest. To make the salsa: combine all the salsa ingredients well. To serve: slice the rib-eye into thin slices and place on top of the crostini. Spoon on some mango salsa, top with a coriander leaf and serve at once.

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