Lamb And Arugula Bruschetta - cooking recipe

Ingredients

1 1/3 lbs lamb loin
8 slices ciabatta bread
1 clove garlic, crushed
1/3 cup sun-dried tomato pesto
1/3 cup mayonnaise
2 tsp Dijon mustard
1 cup baby arugula leaves

Preparation

Preheat the grill to medium-high. Season lamb. Grill until cooked to desired doneness. Let stand, loosely covered with foil, for 5 mins, then slice thinly.
Meanwhile, toast ciabatta until lightly browned on both sides.
Rub one side of toast with a little crushed garlic, then spread with pesto.
Top with combined mayonnaise and mustard. Divide sliced lamb among bruschetta. Sprinkle with arugula.