Chef Merry Graham Aussie Lamb Loin Pesto Puffed Tarts
- Prep time 0Min
- Cook time 35Min
- Technique Sear
- Meat Lamb
- Cut Loin
- Serves 5
A delight for Spring brunch with pops of juicy roasted cherry tomatoes, scrumptious pesto, airy puffed pastry, and tender Australian lamb.
Ingredients
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1 pound trimmed Aussie lamb loin
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1 teaspoon sea salt and ½ teaspoon black pepper
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1 tablespoon olive oil
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1 (13.2 oz) package puff pastry dough
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⅓ cup prepared refrigerated pesto
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2 cups shredded Italian cheese blend
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1 cup cherry tomatoes, halved
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¼ cup chopped parsley and basil leaves
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1 fresh lemon
Method
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Preheat the oven to 400°F.
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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 into ¼-inch wide strips.
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Unroll refrigerated puff pastry dough with parchment paper onto a baking sheet, and cut dough crosswise into 5 (3-inch) strips.
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Spread the pesto over each strip, leaving a ¼-inch border. Arrange lamb strips over pesto and sprinkle with Italian cheese. Top with cherry tomatoes.
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Bake the tarts until edges are golden brown, about 20–25 minutes. Remove from oven and cool for 5 minutes.
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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.
