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Crusted Lamb Backstrap on Toasted Pide with Mint Hummus and Leaves
INGREDIENTS:
500g lamb backstrap
2 tablespoons
RED
Australian bush spice
1 tablespoon olive oil
1 Turkish pide bread, cut into four even pieces
100g salad leaves
2 ripe tomatoes, sliced
200g hummus
2 tablespoons mint
Serves 4
Trim any excess fat from the lamb and roll to coat in the
RED
.
Heat the oil in a large non stick fry pan, add the lamb and cook over a medium heat until the lamb is cooked to your liking.
Toast the Turkish bread until crisp and golden. Divide the salad leaves between four of the base pieces of bread, top with sliced tomatoes.
Finish with the lamb and minted hummus. Top with the remaining pieces of toasted bread.
Home Australian Bush Spices
Shop
Blue Seafood Rub
Red Meat Rub
White Meat Rub
Yellow Bush Dukkah
Orange Curry Blend
Green Salad Sprinkle
Pink Sweet Dusting Spice
Violet Sweet Cooking Spice
Corporate Gifts
Gift Pack
Recipes
Blue Recipes
Yellow Recipes
Green Recipes
Orange Recipes
Red Recipes
White Recipes
Pink Recipes
Violet Recipes
About Us
Media
Contact