Sourdough Lamb Toast With Preserved Lemon and Creamy Feta

Menu PartSandwich/Wrap
Sourdough Lamb Toast With Preserved Lemon and Creamy Feta

Chef Renee Scharoff

Blonde on the Run Catering


A lamb roast is a popular Easter entree, but if this year’s dinner is smaller and simpler, there’s no reason to push aside the classic spring meat. Chef Renee Scharoff taps lamb for a more casual dish that evokes the flavors of the season. It can also work well with leftover cooked lamb.



2 tbsp. extra virgin olive oil, divided

1 small onion, chopped

4 garlic cloves, minced

1 lb. boneless lamb, minced

1 tbsp. ground pumpkin pie spice or allspice

3/4 tsp. sea salt

3-in. piece fresh gingerroot, peeled and finely chopped

1 preserved lemon (optional)

¼ cup toasted pine nuts

¼ cup dried currants

1 sourdough loaf, thickly sliced and grilled or toasted

Creamy feta

8 oz. feta cheese, crumbled

½ cup sour cream

½ cup mayonnaise

½ tsp. finely grated lemon zest

2 garlic cloves, chopped

¼ cup fresh dill, chopped

¼ tsp. kosher salt

Freshly ground pepper, to toaste

Mint drizzle

1 cup fresh mint, finely chopped

½ cup extra virgin olive oil

½ tsp. kosher sea salt

½ tsp. freshly ground pepper

½ lemon, squeezed for juice

1 tbsp. capers


1. For lamb, heat cast iron skillet over medium-high heat. Add 1 tablespoon olive oil; add onions and sweat for 1 minute. Stir in minced garlic; cook together until tender, about 5 minutes. Remove from pan.

2. In same skillet, heat another tablespoon olive oil. Add minced lamb; saute until browned and cooked through. Add pumpkin pie spice and salt; stir to combine. Check for seasoning; remove from heat and stir in ginger.

3. Rinse preserved lemon to remove excess salt; chop and add to lamb mixture. Stir in pine nuts and currants; set aside lamb mixture.

5. For creamy feta, in food processor, combine all ingredients except lemon zest. Check seasoning and stir in zest; set aside.

6. For mint drizzle, place mint in bowl. Add remaining ingredients; whisk to combine.

7. To serve, warm lamb mixture. On each plate, place a slice of grilled sourdough; top with creamy feta. Spoon lamb mixture over feta and garnish with mint drizzle.

Photograph courtesy of Meat & Livestock of Australia

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