Chef Merry Graham Aussie Lamb loin pesto puffed tarts(2)

  • Prep 0Min
  • Cook 35Min
  • Style
  • Meat
  • Cut
  • Serves 5

A delight for Spring brunch with pops of juicy roasted cherry tomatoes, scrumptious pesto, airy puffed pastry, and tender Australian lamb.


1 pound trimmed Aussie Lamb Loin
1 teaspoon sea salt and 1/2 teaspoon black pepper
1 tablespoon olive oil
1 (13.2 oz) package Puff Pastry dough
1/3 cup prepared refrigerated pesto
2 cups shredded Italian Cheese Blend
1 cup cherry tomatoes, half in cups
1/4 cup chopped parsley and basil leaves
1 fresh lemon


Preheat the oven to 400°F.

Season Aussie lamb loin with salt and pepper, and drizzle with olive oil. Heat a skillet over medium-high. Pan-sear lamb on all sides, about 3-minutes per two sides. Remove lamb when the center of the lamb loin has reached 120°F-125°F. Let rest 10-minutes before slicing in 1/4-inch wide strips.

Unroll refrigerated puff pastry dough with parchment paper onto baking sheet, and cut dough crosswise into 5 (3-inch) strips.

Spread the pesto over each strip, leaving a 1/4-inch border. Arrange lamb strips over pesto and sprinkle with Italian cheese. Top with cherry tomatoes.

Bake the tarts until edges are golden brown, about 20-25 minutes. Remove from oven and cool for 5 minutes. Garnish with fresh herbs and additional cheese. Squeeze lemon juice over tarts. Serve warm. 

Serves: 5 or cut diagonally in halves for 10 appetizer portions.