CookEat Recipe
Lamb and Carrot Baguette Bites
Pan-cooked lamb, roasted aubergine and finely grated carrot are combined with cucumber, mint and coriander. The topping is spooned onto crisp baguette toasts.
Method
Steps
Step 1
Heat the oven to 200°C. Dice the aubergine into 1 cm pieces, toss with 1 teaspoon olive oil and roast on a lined tray for 20–25 minutes until soft.
Step 2
Use raw boneless lamb leg or loin, cut into 2 cm cubes. Heat the remaining 2 teaspoons oil in a wide pan over medium-high heat. Cook the lamb with the ground coriander for about 6–10 minutes, turning, until a clean thermometer reads 71°C in the thickest pieces. Rest on a clean plate for 3 minutes, then chop small.
Step 3
Peel and finely grate the carrot. Wash and finely dice the cucumber; chop the mint and herbs. Fold these into the roasted aubergine with the lamb and its cooked juices.
Step 4
Slice the baguette thinly and toast on a tray at 200°C for 5–8 minutes until crisp. Spoon the carrot and lamb topping over the toast just before serving, dividing it into ten portions.
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