Sourdough Lamb Toast With Preserved Lemon and Creamy Feta
| Serves | 4 |
|---|---|
| Ingredients | Lamb |
| Menu Part | Sandwich/Wrap |
Chef Renee Scharoff
Blonde on the Run Catering
Boston
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.
Ingredients
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
Steps
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