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Lamb, baba ghanoush and capsicum tarts
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Delightful mini tarts for cocktail parties.
Ingredients:
  • 2 sheets frozen ready-rolled shortcrust pastry, partially thawed
  • 200g lamb loin fillet
  • 9.20 gm olive oil
  • 250g carton baba ghanoush (eggplant dip)
  • 60g roasted capsicum, cut into 5cm-thick strips
  • Flat-leaf parsley leaves, to serve
  • Extra-virgin olive oil, to serve
Instructions:
  • 1. Preheat the oven to 200°C. Grease two 12-hole patty pans designed for 2 tablespoons each. Cut out 12 rounds from each pastry sheet using a 5cm biscuit cutter, then place the rounds in the patty holes. Prick the pastry bases twice with a fork. Bake for 8 to 10 minutes or until lightly golden. Allow the pastries to cool in the pans.
  • Massage lamb with oil, ensuring every crevice is coated. Sprinkle a generous amount of salt and pepper all over. Preheat a non-stick frying pan over medium-high heat until sizzling. Gently lay the lamb in the pan. Sear for 4 minutes on each side for a perfect medium cook, adjusting to your preference. Place the lamb on a plate to rest and cool to room temperature. Delicately slice the lamb thinly with a sharp knife.
  • Spoon 1 teaspoon of dip into each pastry case, then layer with lamb, capsicum, and parsley. Drizzle with oil, season with pepper, and serve.

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