Garlic Crostini with Spiced Lamb and Avocado, Grilled Vine Tomato and Mozzarella
This is a sponsored post to help promote the European #LambTryItLoveIt campaign. The campaign is in conjunction with Bord Bia to highlight the benefits of cooking with European lamb. For more recipe inspiration, follow @TryLamb on Facebook and Instagram. All opinions, photos and the recipe itself are my own though.
Here we go, my second recipe for the Lamb, Try It, Love It campaign! I previously made lamb meatballs with flavoured rice but this time I’ve gone for a fantastic crostini that you can either serve for lunch, brunch or as an appetiser/canapé. A creamy layer of avocado spread on top of crispy garlic slices of ciabatta. Juicy grilled vine tomatoes and soft pieces of mozzarella. Topped off with flavourful spiced lamb leg steak slices: yum!
Benefits of lamb
I really hope this campaign has inspired you to give lamb a try if you’ve never tried it before, or to get creative with European lamb if you were already a fan. I’ve always loved lamb, it’s such a rich flavour and versatile ingredient to cook with. And it’s packed with great health benefits. As it’s a red meat, it’s higher in iron than chicken or fish for example. It’s also rich in high-quality protein and contains many vitamins and minerals (like B12 for example). Because of this, regularly eating lamb (within moderation of course, as with anything in life) may promote muscle growth/maintenance/performance and helps prevent anemia.
Although lamb is commonly eaten around Easter, it’s actually even tastier now, in late Summer/early Autumn! The meat has now matured and will be so much richer in flavour than Easter lamb, so what are you waiting for? Let’s get cooking!
SPONSORED POST IN CONJUNCTION WITH BORD BIA TO HELP PROMOTE #LAMBTRYITLOVEIT, A CAMPAIGN HIGHLIGHTING THE BENEFITS OF COOKING WITH EUROPEAN LAMB. FOR MORE RECIPE INSPIRATION, FOLLOW @TRYLAMB ON FACEBOOK AND INSTAGRAM
|300g lamb leg steaks|
|6tablespoons olive oil|
|1teaspoon ground cumin|
|1teaspoon dried thyme|
|1teaspoon cayenne pepper|
|1 ciabatta loaf or French baguette|
|2 ripe medium avocado's|
|2 cloves of garlic|
|1 handful of freshly chopped parsley|
|125g drained mini mozzarella (or 245g not drained)|
|2tablespoons balsamic vinegar|
|250g cherry tomatoes on the vine|
|salt and black pepper|
|1/2teaspoon dried chilli flakes|