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Lamb Crostini with Mint Pesto

Lamb Crostini with Mint Pesto Recipe

12 slices French baguette
1 cup olive oil, divided
1 cup fresh mint leaves
1/2 cup toasted pine nuts
1/2 cup grated pecorino cheese*
1 tablespoon fresh lemon zest
1 tablespoon fresh lemon juice
1 (3/4- to 1-pound) boneless lamb chop, cut into 1/2-inch pieces
1/2 teaspoon coarse salt
1/4 teaspoon ground black pepper
Garnish: fresh lemon zest strips

• Preheat oven to 425˚.
• Brush baguette slices with 1/4 cup olive oil. Bake until lightly
golden, 7 to 9 minutes. Set aside.
• In the work bowl of a food processor, combine mint, pine nuts,
pecorino, lemon zest, and lemon juice. Pulse until coarsely
chopped. With the processor running, slowly add 1/2 cup olive
oil. Pulse until finely combined. Set aside.
• In a medium bowl, combine lamb, remaining 1/4 cup olive oil,
salt, and pepper. Toss to combine.
• Preheat a large skillet over medium-high heat. Cook lamb in
skillet for 2 minutes per side, then set aside for 10 minutes. Slice
lamb pieces against the grain into 1/4-inch-thick slices. Set aside.
• Spread mint pesto evenly on crostini. Top each with 3 slices of
• Garnish with fresh lemon zest strips, if desired.

*Pecorino is a sharp sheep’s-milk cheese similar to Parmesan. Parmesan
may be substituted.

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