Lamb Bites With Mint & Coriander Pesto

Lamb Bites With Mint & Coriander Pesto

The harmonious blend of flavours in this dish creates an unforgettable culinary journey. Though it demands a bit more preparation time due to its multiple components, the end result unquestionably justifies the effort invested. The delicious taste of seared lamb backstrap paired with the lively notes of coriander and mint pesto forms a culinary match made in heaven.

This flavour-packed combination is not only amazing but also remarkably simple to execute. While there’s a slightly extended preparation time owing to the multiple elements in the dish, the payoff is well worth it.

A fusion of Middle Eastern and Greek influences, these backstrap canapes boast mouthwateringly tender meat infused with a captivating blend of rich, aromatic spices. Each bite delivers an explosion of three distinct flavours – the spiciness of the lamb, the nuttiness of the pesto, and the refreshing touch of minted yogurt, all destined to be savoured together.

The backstrap is seasoned with Ras el Hanout, a fragrant Middle Eastern blend of spices, adding depth to the flavour profile.

Each bite of these lamb morsels promises a palate-pleasing experience, offering a tender, melt-in-the-mouth texture complemented by the creamy richness of the pesto. The addition of minted yogurt further elevates the dish, contributing to a succulent and sensory-igniting ensemble.

With the capacity to serve 16-20 people and a preparation time of just 30 minutes, this recipe not only delights the taste buds but is also practical for gatherings and events. Whether it’s a family celebration or a social gathering, these lamb bites are bound to make a lasting impression on all fortunate enough to indulge in them.

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Lamb Bites With Mint & Coriander Pesto

(Serves 12 Prep 20 Mins)

Ingredients

2 cuts of Lamb backstrap

Middle Eastern spice mix (Ras El Hanout)*

2Tbsp olive oil

salt/ pepper*

Pesto

Large handful coriander

Large handful mint

Pinch salt*

¼ cup pine nuts

Small handful Macadamias

2-3 cloves garlic

Good splash of olive oil

80gm Parmesan cheese

Turkish bread toasted & cubed

Minted Yoghurt

½ cup Greek yoghurt

½ continental cucumber or 1 small Lebanese cucumber grated and moisture squeezed out

Small handful of mint leaves

2-3 Tbsp dill 

Juice ½ lemon

2 cloves garlic

Pomegranate arils to garnish*

Method

Turn oven to 180 C fan forced 

Rub backstraps with oil both sides, sprinkle salt & pepper to season

Add 2 tsp Ras El Hanout*

Use gloves and make sure the oil and seasoning are rubbed well all over lamb*

Turn on stove top to Med high

Heat fry pan

When the pan is smoking or when the heat is coming off the grill plate if using a bbq put the backstraps in and sear both sides (approx 3mins each side)

Take the meat off the heat and set aside to rest for approx 15-20mins

In a small processor or chopper add coriander, mint, nuts, garlic, Parmesan, olive oil, salt and blitz

Add a little more oil if it looks dry and grainy

Cut the Turkish bread though the middle lengthways

Spray lightly with olive oil

Place on a baking tray & bake 3mins each side until lightly golden 

Remove bread from the oven and let cool

When cool, cut bread into small cubes- 3-4cm x 3-4cm

Squeeze juice out of cucumber using a clean tea towel

In a small bowl, add cucumber, yoghurt, garlic, olive oil, mint, dill and lemon juice & mix to combine

Put a dollop of pesto in the centre of each portion of bread

Cut the backstrap into 2-3cm portions (you should get around 10- 12 per backstrap)

Place a piece of lamb on each piece of bread

Spoon 1 tsp yoghurt onto lamb

Garnish with pomegranate arils

Serve and enjoy!

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Helpful Hints

You could use any bread ciabatta, French stick, Sour dough

An alternative to backstrap could be lamb fillet 

Another option if you don’t like lamb is steak bites

A vegetarian option could be grilled haloumi or Vegan option grilled eggplant or red capsicum

You can choose your flavours for your pesto

I have added a small handful of Macadamias with the pine nuts but you can add whatever nuts you like

You could add any spices to your taste, I love the Middle Eastern flavours

Once again, Parmesan is salty so you don’t need a lot of salt but season to your taste

Ras El Hanout is available alot of supermarkets in Australia including Asian stores and translates to “Head of Shop” meaning ‘top shelf’

Ras El Hanout has salt & pepper included in it but depending on your taste you can add more

Extremely fragrant, Ras El Hanout is a mix of coriander, cumin, paprika, fennel, ginger, turmeric, cassia, caraway, nutmeg, cayenne, cardomom, allspice pimento, black pepper, sea salt & galangal

Pomegranates currently sell for AUD $6 per fruit in Australia, so I have used frozen arils which you can buy at the supermarket but if you have access to fresh I would suggest you use fresh

Wine Pairing Suggestions:

Syrah/Shiraz: The bold flavors of Syrah/Shiraz can stand up to the robust taste of lamb, while the wine’s spiciness can complement the Middle Eastern spices in the dish.

Cabernet Sauvignon: Cabernet Sauvignon’s structure and intensity can pair well with the richness of lamb, and its tannins can be softened by the fat in the meat.

Merlot: Merlot’s smooth character and fruity profile can complement the lamb without overpowering it, and the wine’s softer tannins can be more forgiving.

Grenache: Grenache’s fruit-forward profile and subtle spiciness can enhance the flavors of the lamb, and its moderate tannins make it a versatile choice.

Spotlight

Pomegranate

Pomegranates are grown on a small tree which can grow 5-10m in height. Pomegranates are rich in antioxidants which help to protect the bodies’ cells, fighting & preventing disease.

They have be shown to be great for heart health, urinary health and some research has shown they may contain anti carcinogenic properties which makes them useful in combating chronic disease including cancer.

Pomegranates are often considered a superfood as, consuming them regularly can reduce inflammation associated with chronic disease.

They are low in calories but high in fibre, vitamin C and vitamin K

Pomegranate juice is the source of Grenadine syrup, used in flavourings, liqueurs & cocktails

Taking pomegranates regularly may interact with some medications such as Warfarin so check with your Medical Practitioner.

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