Yoghurt-marinated pulled lamb bruschetta with spinach, tomato salsa and mint yoghurt

Yoghurt-marinated pulled lamb bruschetta with spinach, tomato salsa and mint yoghurt

Delightfully crisp bruschetta topped with tender lamb, feta-spinach and a salsa to kick off your alfresco dinner

Recipe and styling by Illanique van Aswegen

Photographs by Adel Ferreira

Yoghurt-marinated pulled lamb bruschetta with spinach, tomato salsa and mint yoghurt

Serves: Makes 12
Cooking Time: 4 hrs 15 mins

Ingredients

  • LAMB

  • 125g plain low fat/Greek yoghurt
  • 60g tomato paste
  • 30ml (2 tbsp) barbecue spice
  • 30ml (2 tbsp) fresh oregano,
  • finely chopped
  • 15ml (1 tbsp) garlic, finely chopped
  • 5ml (1 tsp) sugar
  • 2 (750g) lamb shanks
  • 125ml (½ cup) red wine
  • salt and freshly ground black pepper, to taste
  • TOMATO SALSA

  • 150g tomatoes, finely chopped
  • ½ (60g) red onion, finely chopped
  • 5ml (1 tsp) red wine vinegar
  • salt and freshly ground black pepper, to taste
  • MINT YOGHURT

  • 180g plain low fat/Greek yoghurt
  • 45ml (3 tbsp) fresh mint, chopped
  • 7,5ml (1½ tsp) red wine vinegar
  • salt and freshly ground black pepper, to taste
  • BRUSCHETTA

  • 80ml olive oil
  • 10ml (2 tsp) garlic, finely chopped
  • 12 (450g) slices ciabatta bread
  • salt and freshly ground black pepper, to taste
  • SPINACH AND FETA TOPPING

  • 20ml (4 tsp) olive oil
  • 200g spinach, finely chopped
  • 2 (50g) spring onions, finely chopped
  • 10ml (2 tsp) garlic, finely chopped
  • 100g traditional feta, crumbled
  • salt and freshly ground black pepper, to taste
  • mint leaves, to garnish (optional)

Instructions

1

For the lamb, whisk the 125g yoghurt, the tomato paste, barbecue spice, oregano, garlic and sugar together. Pour the marinade over the lamb shanks and refrigerate, 1 hour.

2

Preheat the oven to 200°C. Place the shanks and the yoghurt marinade in a roasting dish and pour in the red wine. Cover with foil and roast, 3 hours.

3

Once the meat has cooled down, remove it from the bone and shred into threads. Season to taste.

4

For the tomato salsa, stir all of the ingredients together and season to taste. Refrigerate until needed.

5

For the mint yoghurt, place all of the ingredients in a food processor and blitz to a smooth purée. Season to taste. Refrigerate until needed.

6

For the bruschetta, preheat the ovento 200°C. Whisk the 80ml olive oil and the garlic together. Brush the garlic oil on both sides of each ciabatta slice and arrange on a baking tray. Season to taste. Bake, 10 minutes. Turn each slice over and bake, another 5 minutes.

7

For the spinach and feta topping, heat the 20ml (4 tsp) olive oil in a frying pan over medium heat. Add the spinach, spring onions and garlic and sauté, 2 minutes, until wilted and most of the liquid has evaporated. Crumble in the feta and remove from heat. Season to taste.

8

To assemble, spoon a dollop of the warm spinach topping onto each bruschetta. Add the warm pulled lamb on top and a drizzling of the mint yoghurt. Finish it off with a teaspoonful of the salsa and garnish with fresh mint, if desired.

Notes

The bruschetta toppings also work well as a filling for wraps, toasted pitas, omelettes and sandwiches. Follow your heart and change it up according to your theme.

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