with cherry olive tapenade, marscapone and tarragon
1 (8-12 oz) silverskin trimmed Australian Lamb Loin
1/4 cup Avocado Oil or desired cooking oil, divided
1 tsp freshly ground Black Pepper
1 1/2 tsp fine Sea salt
4 slices Texas toast bread
1/4 cup melted, unsalted Butter
1/4 cup cherry jam or preserves
1/2 cup chopped Kalamata Olives
2 tsp balsamic vinegar
1 tbsp minced, fresh tarragon
To prep: Transfer Aussie Lamb Loin from refrigerator to platter 30 minutes before cooking. Drizzle 2 tablespoons of avocado oil on all sides of lamb and sprinkle with black pepper. Set lamb loin aside.
For the lamb: When the lamb loin is ready to cook, heat remaining oil in a large skillet over medium-high heat. Salt lamb loin on all sides and place in skillet, and sear about 4 minutes on each side or until center internal temperature has reached 125°F, about 8-10 minutes. Transfer cooked lamb to cutting board and allow to rest 10 minutes. Cut in 1/4-inch by 2-inch strips.
For the bruschetta: Preheat oven to 400°F. Remove crust from bread slices and cut each slice into 4 squares. Brush bread squares with melted butter on both sides. Place on cookie sheet and bake on lower rack of 6 minutes or until golden brown. Transfer to cooling rack.
For the tapenade: In a 2-cup bowl, combine cherry jam, chopped olives, and balsamic vinegar. If desired, add extra jam for sweetness or balsamic vinegar for tartness.
To assemble: Spread each toast square with about 1/2 tablespoon mascarpone cheese, and layer with 1 heaping tablespoon lamb loin strips, and 1/2 teaspoon cherry tapenade. Sprinkle with minced tarragon. Garnish with a tarragon leaf. Serve at room temperature.