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Roasted Coastal Spring Lamb Topside

Roasted lamb topside on mushroom and thyme bruschetta


Serves: Makes 30



1 Coastal Spring Lamb topside, fully trimmed
Fresh mint to taste
2 tbsp olive oil
Sea salt and freshly ground black pepper
30 slices ciabatta bread (or baguette)
1½ cups mayonnaise
1 tbsp chopped fresh thyme
1 head of roasted garlic
900g mushrooms (button, field or Swiss brown)
500ml olive oil
400g fresh mint leaves
2 cups roasted cashew nuts
2 tbsp parmesan cheese
Sea salt and freshly ground black pepper



  1. Preheat the oven to 180°C.
  2. Chop the fresh mint. Brush the trimmed topside with olive oil and roll through the chopped mint. Season with sea salt and freshly ground black pepper.
  3. Heat a heavy based saucepan. Bring to smoking point. Seal the topside completely in the hot pan then place in the oven and roast until medium rare (approximately 8 minutes). Rest for 10 minutes, covered with a warm cloth in a warm place.


For the Bruschetta:

  1. Preheat the oven to 160°C.
  2. Squeeze the garlic from the roasted head and mash.
  3. Mix the mayonnaise with the thyme and garlic.
  4. Slice the mushrooms and place into a large bowl.
  5. Mix in the mayonnaise and season with sea salt and freshly ground pepper.
  6. Stack the mushrooms onto the slices of bread and bake for 20-30 minutes or until the bread is crunchy.


For the Mint & Cashew Nut Pesto:

  1. Blend 500ml olive oil, mint leaves, cashew nuts, parmesan and salt and pepper in a food processor until the mixture resembles 1. a coarse paste.
  2. Note: Makes approximately 1 litre which can be stored in the fridge for a good length of time.

To serve, place the slices of lamb on the toasted bruschetta and top with ½ tsp of pesto.



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