Crostini With Spiced Lamb & Avocado

I do love succulent lamb – and this is perfect for the first day of spring. It’s the tail end of winter for us, but as the days warm up, I’m dreaming of summer foods. 

For me, not much else beats the flavour of lamb. Whether in a traditional stew or combined with exotic spices and flavours, lamb is the perfect hero ingredient for everyday meals, whether you’re flying solo or cooking for family or friends.

Lamb is super quick and simple to prepare and can be easily transformed for a variety of ethnic cuisines. Versatility baby! From Moroccan lamb tangines (umm, helllooo!) to spicy lamb quesadillas from Mexico; Ceylon lamb curry from Sri Lanka (chomptastic) to Japanese style lamb yakitori (drool), and not least forgetting delicious lamb burgers and kebabs perfect for al fresco dining over the summer – there is something to suit all tastes and every meal occasion.

Crostini with Spiced Lamb & Avocado
Preparation and cooking time: 20 minutes.


Ingredients for 12 pieces:
6 oz (170 g) lamb leg, cut into strips
4 tbsp. olive oil
1 level tsp ground cumin
1 level tsp ground coriander
1⁄2 tsp chilli powder
1 ciabatta loaf
1 ripe avocado
1 lime
salt and pepper
fresh chopped coriander


Method:
In a medium size bowl mix together 2 tbsp. olive oil, the cumin, ground coriander and chilli powder. Add in the lamb and stir to coat the lamb with the spice mixture. Then cover and leave to rest at room temperature.
Cut the ciabatta into 12 medium diagonal slices. Lightly coat with olive oil on both sides. Toast under the grill or on a grill pan.
Mash the flesh of the avocado with a fork and add the lime juice (quantity depending on your taste) until it reaches a creamy consistency. Season to taste.
Heat a frying pan and add the meat. Brown the meat on a high heat and season to taste.
Spread the avocado cream on the toasted ciabatta, then add the meat on top and finish witha scattering of the chopped coriander.
Serve as a canapé.


Tip: You can grill the bread in advance as it does not need to be hot. However, you should wait to garnish it until the last minute so it remains crisp.

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