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Fennel-Crusted Lamb on Toast
Credit:
Chris Court
Recipe Summary
prep: 15 mins
total: 25 mins
Yield: Makes 36
Ingredients
Ingredient Checklist
1 loaf brioche, crust trimmed, sliced into 2-inch squares (1/4 inch thick)
3 tablespoons unsalted butter, melted
2 teaspoons fennel seeds, toasted and ground
Coarse salt and freshly ground pepper
1 pound boneless leg of lamb, trimmed of excess fat, pounded 1 inch thick, and cut lengthwise into 1-inch-wide planks
2 tablespoons extra-virgin olive oil, divided
1/4 cup plain Greek yogurt
1 teaspoon fresh lemon juice, plus lemon zest, for garnish
36 fresh mint leaves (from 1 bunch)
Gallery
Fennel-Crusted Lamb on Toast
Credit:
Chris Court
Recipe Summary
prep: 15 mins
total: 25 mins
Yield: Makes 36
Gallery
Fennel-Crusted Lamb on Toast
Credit:
Chris Court
Fennel-Crusted Lamb on Toast
Credit:
Chris Court
Fennel-Crusted Lamb on Toast
Recipe Summary
prep: 15 mins
total: 25 mins
Yield: Makes 36
Recipe Summary
prep: 15 mins
total: 25 mins
Yield: Makes 36
prep: 15 mins
total: 25 mins
prep:
15 mins
total:
25 mins
Yield: Makes 36
Makes 36
Ingredients
Ingredients
- 1 loaf brioche, crust trimmed, sliced into 2-inch squares (1/4 inch thick)
- 3 tablespoons unsalted butter, melted
- 2 teaspoons fennel seeds, toasted and ground
- Coarse salt and freshly ground pepper
- 1 pound boneless leg of lamb, trimmed of excess fat, pounded 1 inch thick, and cut lengthwise into 1-inch-wide planks
- 2 tablespoons extra-virgin olive oil, divided
- 1/4 cup plain Greek yogurt
- 1 teaspoon fresh lemon juice, plus lemon zest, for garnish
- 36 fresh mint leaves (from 1 bunch)
Directions
Preheat oven to 350 degrees. Place brioche squares on a baking sheet, and brush with butter. Bake until golden and crisp, 8 to 10 minutes. Combine fennel seeds and 1 teaspoon each salt and pepper. Reserve 1/2 teaspoon of spice blend, and sprinkle the rest all over the lamb; let stand 10 minutes.
Preheat a large saute pan over medium-high heat. Add 1 tablespoon oil, swirl once to coat bottom of pan, and add lamb pieces, at least 1 inch apart. Cook, turning, until browned on all 4 sides, about 4 minutes total. Transfer to a cutting board, let rest 10 minutes, and cut into 1/4-inch-thick slices.
Whisk together yogurt, remaining oil, 1/4 teaspoon salt, and the lemon juice. Top each toast with 1 mint leaf, 1 lamb slice, 1/4 teaspoon yogurt, zest, and reserved spice blend.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Fennel-Crusted Lamb on Toast
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Fennel-Crusted Lamb on Toast
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
