Ingredients
1 lamb topside, trimmed
2 tbsp rice bran oil
2 tsp SIDS SMOKEY BBQ RUB
30 slices ciabatta bread
1½ cups SIDS RASPBERRY HONEY MAYO
1 tbsp chopped fresh thyme
1 head of roasted garlic
900 g mushrooms
500 ml rice bran oil
10 g fresh mint leaves
2 cups roasted cashew nuts
2 tbsp parmesan cheese
SIDS SALT & PEPPER to taste
Directions
Preheat the oven to 180°C.
Chop the fresh mint. Brush the trimmed topside with rice bran oil and roll through the chopped mint. Season with SIDS SMOKEY BBQ RUB.
In an oven-proof pan, heat oil to almost smoking point. Seal the topside completely then place in the oven and roast until medium rare. (about 8 minutes) Rest for 10 minutes, covered with a warm cloth.
Preheat the oven to 160°C.
Squeeze the garlic from the roasted head and mash. Mix the SIDS RASPBERRY HONEY MAYO with the thyme and garlic. Slice the mushrooms and place into a bowl. Mix in the mayonnaise and season with SIDS SALT & PEPPER. Place the mushrooms onto the slices of bread and bake for 20-30 minutes until the bread is crunchy.
PESTO: Blend 500 ml oil, mint leaves, cashew nuts, parmesan and SIDS SALT & PEPPER in a food processor.
To serve, place the slices of lamb on the toasted ciabatta and top with about ½ tsp of pesto.
