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Simply Spring Aussie Lamb Loin Pesto Puffed Tarts

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!

Aussie Lamb Pesto Tarts with Italian Cheese and Roasted Tomatoes

Aussie Lamb Pesto Tarts with Italian Cheese and Roasted Tomatoes


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


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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