4 long slices ciabatta, cut 2cm thick
1 - 2 Tbsp olive oil
1 tsp garlic powder
2 tsp ground Cumin
2 tsp ground Coriander
salt & pepper to taste
1# lamb leg steak
2 tsp olive oil
2 Tbsp olive oil
1 Tbsp lemon juice
1/8 tsp garlic powder
Black Peppercorns, freshly ground, to season
1 - 1 1/2 cups spinach leaves
4 tomatoes, sliced
8 - 12 grilled asparagus spears (optional)
To prepare the bruschetta
Brush the bread on both sides with the olive oil, then sprinkle evenly with the garlic powder.
Cook under a preheated grill until golden brown on both sides.
To prepare the lamb
Combine the spices and salt on a sheet of waxed paper, then grind over about ½ tsp Coloured Peppercorns. Roll the lamb in the mixture.
Heat the olive oil in a frying pan. Add the lamb and cook over a moderately high heat for 4-5 minutes on each side or until brown and cooked to your liking.
Cover and leave for 5 minutes, then cut across the grain into 2-3cm slices.
To prepare the dressing
Combine the olive oil, lemon juice and garlic powder in a bowl. Season with black pepper and whisk until well blended.
Cover the bruschetta slices with spinach leaves, top with the tomatoes and asparagus, then drizzle with a little of the dressing. Pile the lamb slices on top and drizzle with the remaining dressing.