1. Marinate the lamb:
In a small bowl, mix the garlic, lemon zest, rosemary, mustard, olive oil, 11⁄2 tsp salt, and plenty of black pepper.

Rub mixture all over the American lamb. Cover and marinate in the fridge for at least 2 hours, preferably overnight. Pull the lamb 30 minutes before grill to come to room temp before grilling.

2. Make the salsa verde:
In a food processor, combine preserved lemon rind, parsley, arugula, mint, garlic, capers (if using), and red pepper flakes. Pulse until finely chopped but not puréed.

Transfer to a bowl and stir in olive oil, vinegar, and roasted red pepper strips.

Taste and adjust with more vinegar or salt—it should be bright, punchy, and herb-forward.

To make by hand:

Finely chop all herbs, preserved lemon, garlic, and capers with a sharp knife.

Mix in a bowl with red pepper flakes, vinegar, olive oil, and red pepper strips.

3. Grill the lamb:
Preheat grill to medium-high. Remove excess marinade from the lamb and season with salt and pepper.

Grill 6–8 minutes per side for medium-rare, depending on thickness. Let rest at least 10 minutes before slicing thinly across the grain.

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

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