Grilled Lamb Crostini with Preserved Lemon Salsa Verde

Servings: 10 | Prep: 25 min. | Cook: 20 min.

Recipe provided by American Lamb Board and created by of Homemade.

Directions

Marinate the lamb

1. In a small bowl, mix the garlic, lemon zest, rosemary, mustard, olive oil, 11⁄2 tsp salt, and plenty of black pepper.
2. Rub mixture all over the American lamb. Cover and marinate in the fridge for at least 2 hours, preferably overnight.
3. Pull the lamb 30 minutes before grill to come to room temp before grilling.

Make the salsa verde in a food processor or by hand

1. In a food processor, combine preserved lemon rind, parsley, arugula, mint, garlic, capers (if using), and red pepper flakes.
2. Pulse until finely chopped but not puréed.
3. Transfer to a bowl and stir in olive oil, vinegar, and roasted red pepper strips.
4. Taste and adjust with more vinegar or salt—it should be bright, punchy, and herb-forward.

1. By hand, finely chop all herbs, preserved lemon, garlic, and capers with a sharp knife.
2. Mix in a bowl with red pepper flakes, vinegar, olive oil, and red pepper strips.

Grill the lamb

1. Preheat grill to medium-high.
2. Remove excess marinade from the lamb and season with salt and pepper.
3. Grill 6–8 minutes per side for medium-rare, depending on thickness.
4. Let rest at least 10 minutes before slicing thinly across the grain.

Toast the bread

1. While the lamb rests, brush baguette slices with olive oil.
2. Grill or broil until golden and crisp, about 1–2 minutes per side.

Assemble

1. Top each toast with slices of grilled lamb.
2. Spoon preserved lemon–red pepper salsa verde over top.
3. Finish with a pinch of flaky salt.