Simply Spring Aussie Lamb Loin Pesto Puffed Tarts

March 1, 2019

 

 

Aussie Lamb Loin Pesto Puffed Tarts

 

As an influencer for True Aussie Beef and Lamb, I love creating simple Aussie lamb recipes that WOW my guests with pops of color and flavor! 

 

Aussie Lamb Loin Pesto Puffed Tarts are delightful for a Spring Brunch with pops of juicy roasted cherry tomatoes, scrumptious pesto, airy puffed pastry, and tender Australian Lamb Loin. The puffed tart is super easy to make and such a showstopper in appearance. Aussie Lamb Loin, with it’s lean and mellow flavor, is a yummy way to introduce your guests to the deliciousness of Australian Lamb! 

 

  • Spring Party Tip: Puffed Pastry and Aussie Lamb are best friends. Puffed tarts, hand-pies, swirl appetizers, and pastry topped Aussie lamb stews are just a few of the ways to celebrate Spring Aussie Lamb!  Stay tune for more Puffed Pastry and Aussie Lamb recipes at A Merry Recipe. 

     

 

For more True Aussie #SimplySpring recipes check out these links! 

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True Aussie Beef and Lamb 

#BeAussome #SimplySpring 

 

Aussie Lamb Pesto Tarts with Italian Cheese and Roasted Tomatoes

 

Aussie Lamb Pesto Tarts with Italian Cheese and Roasted Tomatoes

Ingredients: 

1 (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 

 

Instructions:

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. Salt and pepper to taste. Drizzle with olive oil is optional. Squeeze lemon juice over tarts. Garnish with fresh herbs and additional cheese. Serve warm.  

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

 

 

I love cutting my lamb loin from an Aussie Rack of Lamb! When I do, I pan-sear the mimi lamb lollipops and enjoy 3-bites of savory delciious Aussie lamb! 

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