Serving Size: 6
For Fresh Tomato-Olive Salsa, lightly toss all ingredients together in small bowl; cover and chill.
Squeeze lemon juice onto lamb and brush all over with olive oil. Sprinkle on garlic and chopped rosemary; rub in well. Season with salt and pepper. Arrange in large resealable plastic bag or in nonreactive container and cover loosely with plastic wrap. Let stand in refrigerator for 6 to 8 hours.
Grill lamb over medium-hot heat, 20 to 25 minutes on each side until medium rare (internal temperature is 145˚F). Remove from heat; cover lightly with foil and set aside. Meanwhile, brush bread generously with olive oil and grill over medium heat, 1 to 2 minutes on each side. Sprinkle lightly with salt and rub with cut sides of garlic cloves.
To serve, divide and arrange arugula leaves onto each slice of toasted bread. Cut lamb across the grain into 1/4-inch thick slices; arrange one or two slices on each bread slice. Spoon about 1 tablespoon Fresh Tomato-Olive Salsa on top of each and serve.