Timebomb bruschetta and roasted lamb cutlets

I was planning on making vegetarian pasta today but a friend of mine said you keep on making pasta so I decided to make roast lamb cutlets and my timebomb bruschetta. It's called my timebomb bruschetta because you don't know how spicy hot it is until after you've swallowed it. The effect lasts 10 minutes. I ate 2 and my tummy went topsy-turvy after. A friend of mine who ate it got a bit teary-eyed. It's a bit funny to see it happen as you don't really expect it to be that hot until after you've consumed it.

So here are the ingredients:

Roasted Lamb Cutlets

• Lamb cutlets
• Olive oil
• Salt
• Rosemary
• Mint Sauce (to be used when serving)

Timebomb bruschetta

• Small habanero peppers (2 small pcs)
• Sun dried tomatoes (6pcs)
• Pimiento stuffed olives (22pcs)
• crusty bread
• Butter
• Sugar
• Olive oil
• Chilli oil

Preparation:

Roasted lamb cutlets

Put the lamb in a baking tray, drizzle generously with olive oil, sprinkle with salt, sprinkle the rosemary on top, bake at 200C for 30 minutes. It's that simple.

drizzle the olive oil, sprinkle the salt and the rosemary on top of the lamb.

after 30 minutes, let the lamb rest for 5 minutes then serve with mint sauce.

the lamb is cooked just right.

  

Timebomb bruschetta

Heat up the olive oil, put the sun dried tomatoes, stuffed olives and habanero peppers in and heat up. Pour in the chilli oil after a couple of minutes. Put the mixture into a food processor. As I didn't have one, I used my blender but I immediately cleaned it right after. Blend until the mixture is chopped up. Get the crusty bread and slice it up. Melt some butter with sugar and brush it onto the bread then spoon the chopped mixture onto the bread. Bake at 250C for 10 minutes.

the sun dried tomatoes.

2 itty-bitty habanero peppers, the hottest commercially-grown peppers out there.

pimiento stuffed olives. i like to halve them. they look like lollies this way.

heat them all up. pour the chilli oil in last.

chop it all up.

brush the melted butter / sugar mix onto the bread.

spoon the chopped up mixture onto the bread.

the lamb and bruschetta ready for throwing into the oven.

the bruschetta is deliciously hot!

Warning: The bruschetta is not for people who can't have spicy food. I can still feel the heat from it and it's already been a few hours. The effect slowly creeps up on you so you don't know how spicy it is until you've eaten it. That's why I call it a timebomb. The tomatoes and olives overpower the pepper at the start but the chilli will be what you taste at the end.