Garlic Bruschetta with Warm Lamb & Spinach

Garlic Bruschetta

4 long slices ciabatta, cut 2cm thick

1 - 2 Tbsp olive oil

1 tsp garlic powder

Lamb

2 tsp ground Cumin

2 tsp ground Coriander

salt & pepper to taste

1# lamb leg steak

2 tsp olive oil

Dressing

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.

To assemble

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.

Serve immediately.