Lamb Montaditos with Chunky Romesco Sauce SERVES

INGREDIENTS

1 baguette, cut into 16 slices

Extra-virgin olive oil, for drizzling

Salt flakes

200g soft Persian feta

Baby rocket leaves, to serve

CHUNKY ROMESCO SAUCE

2 large red capsicums

1-2 long red chillies, or to taste

60g (½ cup) slivered almonds, toasted and roughly chopped

1 garlic clove, finely chopped 3 tbsp grated fresh tomato

2 tbsp chopped flat-leaf parsley leaves

2 tbsp red wine vinegar

1 tsp smoked paprika

½ tsp cayenne pepper (optional) 125ml (½ cup) extra-virgin olive oil

Salt flakes and freshly ground black pepper

LAMB

4 lamb backstraps

1 tbsp chopped rosemary leaves

2 garlic cloves, finely chopped

3 tbsp olive oil 1 tsp salt flakes

METHOD

1

To make the romesco sauce, grill the whole capsicums and chillies on hot coals or a barbecue grill, turning regularly, until the skin is black and blistered. Transfer to a board and scrape off the skin. Discard the skin, seeds and membranes and roughly chop the flesh. Place in a bowl, add the remaining ingredients and mix well. Taste and adjust the 2 seasoning if needed.

To prepare the lamb, place the lamb, rosemary, garlic, oil and 3 salt in a bowl and mix well to coat. Grill over coals or on a barbecue grill, turning once, for 4-6 minutes or until cooked to your liking. Remove and rest for 6 minutes,

4 then finely slice.

While grilling the lamb, working in batches if necessary, grill the bread slices over coals or on the barbecue grill until crisp and golden. Drizzle over a little oil and season 5 lightly with salt.

Spread a slice of baguette with Persian feta, then two slices of lamb, a dollop of romesco, a small handful of rocket and top with another slice of baguette. Repeat with remaining ingredients to make eight little sandwiches in total.