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How to make Lamb and romesco bocadillos

Yield = 16
Prep time: 0:40
Cook time: 0:40
Total time: 1:20

Ingredients

  • 500g lamb mince
  • 40g (1/2 cup) finely grated manchego or pecorino
  • 35g (1/2 cup) fresh breadcrumbs
  • 1 egg, lightly whisked
  • 1 tablespoon fresh oregano leaves, finely chopped
  • 1 tablespoon olive oil
  • 16 Buffet Rolls, split
  • Picked watercress sprigs, to serve

Romesco

  • 1 red capsicum, quartered
  • 3 roma tomatoes, halved
  • 3 slices day-old bread, crusts removed, torn
  • 50g (1/3 cup) slivered almonds, toasted
  • 2 garlic cloves, chopped
  • 1 tablespoon white wine vinegar
  • 1 tablespoon dry sherry
  • 2 teaspoons paprika
  • 80ml (1/3 cup) olive oil

Method

  • Step 1 Combine the mince, manchego or pecorino, breadcrumbs, egg and oregano in a bowl. Season.
  • Step 2 Line a baking tray with baking paper. Roll tablespoonfuls of mixture into balls. Place on the lined tray. Cover with plastic wrap. Place in the fridge for 1 hour to chill.
  • Step 3 Meanwhile, to make romesco, preheat oven to 220C. Roast capsicum and tomato on a baking tray for 30 minutes or until slightly charred and blistered. Transfer to a bowl. Cover with plastic wrap. Set aside to cool. Peel and discard skins. Process capsicum, tomato, bread, almonds, garlic, vinegar, sherry and paprika in a food processor until a smooth paste forms. With the motor running, gradually add olive oil until the mixture is thick. Season. Transfer to a bowl. Place in fridge for 2 hours to develop the flavours.
  • Step 4 Heat oil in a non-stick frying pan over medium-high heat. Cook meatballs, turning, for 8 minutes or until cooked through. Transfer to a plate lined with paper towel.
  • Step 5 Spread roll bases with romesco. Top with meatballs and watercress. Top with remaining roll. Use skewers to secure.