Prep Time
30 MIN
Cook Time
20 MIN
Total Time
50 MIN
Servings
18 crostinis
Ingredients
For the American Lamb:
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2 tbsp olive oil
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1 tbsp fresh rosemary, finely chopped
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1 tbsp fresh thyme, finely chopped
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2 garlic cloves, minced
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Salt and freshly ground black pepper
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1 lb American lamb loin chops or sirloin steaks
For the Blue Cheese Aioli:
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½ cup mayonnaise
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¼ cup crumbled blue cheese
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1 small garlic clove, minced
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Zest and juice of 1 small lemon
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1 tsp Dijon mustard
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Pinch salt
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Freshly ground black pepper to taste
For the Crostini:
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1 French baguette, sliced on the diagonal into 18 slices
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2 tbsp olive oil
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Salt and pepper to taste
For the Garnish:
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1 cup arugula (you can also use herbs or microgreens)
Directions
1. Marinate the American Lamb
In a small bowl, mix 2 tablespoons olive oil, chopped rosemary, thyme, minced garlic, a hefty pinch of salt and pepper..
Rub this mixture all over the lamb. Let the American lamb marinate for at least 30 minutes, or up to 2 hours in the fridge for more flavor.
2. Prepare the Blue Cheese Aioli:
In a medium bowl, whisk together the mayonnaise, crumbled blue cheese, minced garlic, lemon zest and juice, Dijon mustard, a pinch of salt and freshly ground black pepper.
Mix until smooth and creamy. Adjust seasoning with more pepper if needed. Cover and refrigerate until ready to use.
3. Make the Crostini:
Preheat your oven to 375°F (190°C).
Place the baguette slices on a baking sheet and drizzle with olive oil. Season with a pinch of salt and pepper, then bake for 8-10 minutes, flipping halfway through, until golden and crisp. Set aside.
4. Cook the Lamb:
Heat a large skillet or grill pan over medium-high heat.
Sear the lamb chops or steaks for about 4-5 minutes per side (for medium-rare), or until they reach your desired level of doneness.
Remove from the heat and let the steaks rest for 5 minutes before slicing them thinly against the grain.
5. Assemble the Crostini:
Spread a generous layer of blue cheese aioli on each crostini. Top with a few slices of the seared lamb sirloin. Add a small bunch of arugula or herbs on top of the lamb. Sprinkle with flakey salt to finish
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
