Asparagus Aussie Lamb Crostini is a lovely way to start a spring party. Lemon scented Asparagus Gremolata and thinly sliced Aussie Lamb are simply dreamy together!
I’m grateful to True Aussie Beef and Lamb for sponsoring this post. As always, I only write about and cook with brands I believe in. To find out where to buy Aussie Lamb near you visit True Aussie Beef and Lamb.
A few days ago I collaborated with True Aussie Beef and Lamb and hosted and catered a spring garden party for a handful of other Los Angeles based food bloggers.
Australian Lamb was the star in just about every course, and the menu reflected the theme which was Simply Spring. It was so much fun! 
Have you ever had lamb from Australia?
One of the reasons I’m so happy I had the opportunity to work with Aussie Lamb is because I sampled and worked with almost every cut.
As with most meats, the cuts are each best suited to different cooking techniques — and let me tell you, they’re all outstandingly delicious.
photo credit: Merry Graham / amerryrecipe.com
More to Love About Aussie Lamb
- The wide open spaces in Australia allow producers to have a natural approach to ranching that enables animals to live as nature intended, roaming freely and without stress.
- Since the lamb is free-range and feeds on abundant pasturelands, it has a mild flavor and is naturally lean and tender.
- Aussie Lamb is a totally pure product of its environment — it’s free of artificial additives and hormone growth promotants.
- Aussie Lamb is a healthy choice. Not only is it lean and high in protein, it also naturally contains thirteen essential nutrients, including Iron, Zinc, Omega-3 and B vitamins.
Now let’s break down the recipe, shall we?
What is Crostini?
Crostini is the Italian word for toasts.
On menus, Crostini typically refers to an Italian appetizer that’s made of small slices of toasted bread with toppings, which can widely vary. They can include anything from cheese and meats, to vegetables and fruits, or they can be presented simply with olive oil.
What is Asparagus Gremolata?
Gremolata is an Italian condiment that’s classically made of lemon zest, garlic and parsley. I added asparagus knowing that the flavors would be perfect beneath the lamb, and celebrate spring at the same time. It’s subtly tangy, super fresh and has a slight crunch.
Can you substitute the parsley?
Sure! If you're not a parsley fan, cilantro and basil would be my second choices.
When and How to Serve it
Springtime, of course!
Asparagus is everywhere in the spring and lamb is always an Easter favorite.
I think one to two bite-sized hors d’oeuvres are a lovely way to start any party, and this one will definitely whet everyone’s appetite. However, you could just as easily turn this into a main course — simply cook the lamb loin chops and serve the Gremolata on top or on the side. It would be gorgeous!
How to Make Asparagus Aussie Lamb Crostini
There are three components and corresponding steps . . .
The Aussie Lamb. Season the lamb loin chops, and sear and cook them in a very hot sauté pan. For medium rare, depending on the thickness, cook each side for about 5 minutes. Let the lamb rest for a bit and slice it off the bone, thinly.
The toast. Cut a baguette into evenly-sized, thin slices and briefly toast them in a hot oven.
The Asparagus Gremolata. Trim, peel and steam the asparagus. I like to keep a bit of their crunch, so I don’t steam them for too long. “Shock” the asparagus in ice water to stop the cooking and to help keep the bright green color. While the asparagus is steaming, blend all of the other ingredients in a food processor. Then mix it with the asparagus and season.
You can make the Gremolata up to 2 days in advance. Keep it refrigerated in a tightly sealed container.
Then put the components together — toast as the base, a spoonful of the Gremolata on top, and then a slice of the lamb to follow. I love to add a bit of lemon zest garnish to each one. It adds another touch of freshness and brightens it.
(Detailed directions are below.)
I hope you plan a spring gathering at your home and whip these up for the guests.
I also served
Asparagus Aussie Lamb Crostini
Ingredients
- 1 thin, approximately 12-inch French baguette, cut into about 20 thin slices
- ¾ pound asparagus, washed, tough portions of stems snapped off, peeled if thick
- ½ cup plus 2 tablespoons extra virgin olive oil, divided
- 1 pound Aussie Lamb loin chops, excess fat trimmed off (see notes)
- 1 cup packed Italian parsley leaves washed and dried
- 1 small garlic clove (about teaspoon size)
- 2 teaspoons lemon zest, plus more for garnish
- 1½ tablespoons lemon juice
- salt, pepper and sugar to taste
Instructions
- Preheat the oven to 375°F. Fill a large bowl with ice water and layer two paper towels on a large plate. Set both aside.Add the baguette slices to a baking sheet and set aside.
- Cook lamb. Coat the bottom of a large skillet (preferably cast iron), with 2 tablespoons of the olive oil and place it over high heat. Place the loin chops in the skillet and sear undisturbed for about 5 minutes, flip and cook for an additional 5 minutes. (This timing is for medium-rare and will depend on the thickness of the chops.) Let the meat rest for at least 10 minutes before cutting it off the bone into approximately 20 thin slices. Set aside.
- Steam asparagus. Place a steamer in a pot with the water level just below it. Over high heat, bring the water to a boil and then add the asparagus to the rack and cover. Reduce the heat to low and steam just until tender but not soft, about 8 minutes. Drain the asparagus and add it to the bowl of ice water immediately. Once it’s cool, drain the asparagus spears again, and place them on the towel-lined plate to dry. Set aside.
- Toast bread. While the asparagus is steaming, place the bread in the preheated 375°F oven and toast until the edges are golden, about 5 minutes. Set aside.
- Mix Gremolata ingredients. Add the parsley, garlic and lemon zest and lemon juice to a food processor fitted with the blade attachment. Blend until the parsley is finely chopped. Then add the oil and blend until it's fairly smooth. Season to taste with salt, pepper and sugar. (Here's How to Season to Taste.) Finely chop the asparagus and add it to the parsley mixture. I call this Asparagus Gremolata, and you can make this portion of the recipe up to two days in advance.
Assembly
- Evenly divide the Asparagus Gremolata among the baguette slices, and top each one with a slice of the lamb. Garnish with lemon zest and serve at room temperature. (You can assemble up to 1 hour ahead.)
NOTES
NUTRITION
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Christina | Christina's Cucina
Oh Valentina, I am so bummed I missed this event! I heard all about the amazing lamb dishes you made. I love Australian lamb, so having you create these dishes would have been fabulous! These crostini look marvelous! Looking forward to more!
valentina
It was lovely and you were missed. I'm thrilled to hear you've heard it was a delicious event! More is on the way and thank you. 🙂
Marissa
We are big lamb lovers in this house! My mouth is watering thinking about the flavors in these crostini, Valentina! They sing of spring. And what a menu at your party - wow! Lucky guests!!
valentina
Thanks so much, Marissa! Makes me happy that it "sings spring." I love that. Happy spring season! 🙂
Eha
Had absolutely no idea the Australian Lamb Board reached so far and your way! You can imagine the big smile on my face 🙂 ! Yes, all our lamb is famed (we do not use the term 'ranch') free range but so are most of the other beasts for the pot. Most of the advertisements for the big food chains keep on repeating terms like grassfed, no hormones or antibiotics used, sow-stall free for pigs etc . . . people here are so conscious of animal cruelty and food purity that increasingly they will pay more for 'the real thing'. That said most of us find lamb far too expensive these days except for a special meal . . . lean pork, organic chicken and kangaroo being so much more affordable. Your crostini are fun . . . must admit to using a lot of lamb, but mostly for main courses . , , thanks !
valentina
Eha, I love that this made you smile. It's so wonderful how conscious people are there about animal cruelty and food purity. If only that were the case everywhere. We usually save lamb for special occasions, too. Especially a rack of lamb. (A recipe for that coming soon.) I've never had kangaroo. Is that as popular as chicken there? Or more of less? Thank you for visiting my post! 🙂
Eha
Not really. It is readily available at every supermarket as steak, diced, minced and already prepared into quite well made meat patties and sausages that a non-eater of such as I do like. On line firms of native meats also supply. The prices are on a par with non organic chicken . . .a couple of dollars for a big helping. As far as I can see many Australians are wary, have not tried, think it too gamey or plain dislike the look and smell . . . many feel they cannot eat Skippy (of TV fame!!! )Now I love it, cook it pretty rare and fairly plain and am glad t is not so popular as to drive up prices . . .
Christina Peters
Looks beautiful and tasty - loving the videos too!
valentina
Thank you so much, Christina! Made my day. 🙂
angiesrecipes
I am drooling terribly! Those lamb slices are so juicy and tender...wish I could taste them!
valentina
I wish you could too! Hope you try it, and thank you! 🙂
Dorothy at Shockingly Delicious
These were sublime at your party. So, SO good! I was so lucky to be a guest!
valentina
Thank you so much, Dorothy. And we were lucky to have you as a guest! xo ~Valentina
Kate Berkey
I was looking for an awesome recipe for the whole family and I stumbled on this article. I read and followed the instructions carefully and I made this asparagus Aussie lamb deliciously! Every member of my family is so happy! Thanks for this!
valentina
Thank you, Kate! You made my day. So happy it was enjoyed by everyone. 🙂 ~Valentina
David
We absolutely love lamb - definitely my favorite meat! And these crostini look so elegant and flavorful! The whole menu looks amazing!
valentina
Thanks, David! And you can easily leave out the garlic. Promise, it'll still be very delicious. 😀 xo Have a lovely weekend. ~Valentina
Karen (Back Road Journal)
Your crostini look wonderful but I think I might go with your suggestion to use the recipe as a main course. I believe everyone would enjoy it.
valentina
I'm going to serve it that way soon. It will be so pretty! Thank you, Karen! 🙂
Cathy
I can't say enough good things about this very delicious recipe. It was everything you would want... gorgeous, full of flavor, and a huge people pleaser appetizer. Job well done.
valentina
I so appreciate this, Cathy. Thank you! So happy you enjoyed it! 🙂
mimi rippee
What fun! The crostini are beyond beautiful. I've had Australian lamb in Australia, and I can vouch for its excellence!
valentina
Much appreciated, Mimi! Might taste even better down under. 😉 I've never been to Australia and would love to go.
Ron
What a totally yum sounding menu. I want to taste everything on your menu. I must say, that asparagus gremolata sounds fantastic. A must try. Then you go and make those lovey crostinis, brilliant work Valentina. Yes, I've had Australian lamb, both in Australia and in the US. But, I can't find it here. We do have NZ Lamb, however as well as our free-range local lamb. We're having some local lamb cooked sous vide for our Easter dinner. If I can find some decent asparagus, I also know what we'll have for an appy. Thanks for sharing.
valentina
Thank you, Ron! I love New Zealand lamb, too. I bet your Easter lamb will be fabulous, and I can't wait to hear about it. 🙂
2pots2cook
Sad to say we have never tasted Australian lamb but thank you for turning your attention to it; looks incredibly tasty and juicy. Thank you and enjoy the day 🙂
valentina
Thank you! I hope you find some and try it. 🙂 Hope it was a lovely weekend. ~Valentina
David @ Spiced
I love that photo of you prepping in the kitchen, Valetina! (I also love that kitchen decor...totally my style!) Turning to the actual recipe, though, yum! The asparagus gremolata would be a great base for these crostini. And that lamb looks perfectly cooked! This is the perfect appetizer for spring parties!
valentina
Thanks so much, David. Can't take credit for the kitchen -- my mom designed it and collected the stove, and pretty much everything else in it. It's my happy place. 🙂 Happy you like this recipe, and yes, it's super fun and tasty for spring gatherings. Enjoy!
John / Kitchen Riffs
Sounds like a fun event! LOVE lamb -- my favorite red meat. Can never get enough. Australia does have some great lamb -- always enjoy it when I can get my hands on it. 🙂
valentina
Thanks John! I have another one coming up. 🙂 Hope you can get your hands on some!
sippitysup
Truly elegant. GREG
valentina
Thank you, Greg!
Kathryn
Lovely - these flavours are made for each other Valentina!
Lamb has to be one of my favourite meats - roasted leg of lamb, butterflied and marinated leg on the BBQ, chops, crown roast or slow roasted lamb shanks....it's always a winner at our table. This Easter it was the shanks and they were very well received.
So nice to see your collaboration with an Aussie company.... Looking forward to the next instalment.
valentina
I adore lamb too, Kathryn. Sounds delicious to marinate and barbecue the chops, and I always love slow roasting the tougher cuts. Hope you had lovely Easter! 🙂