Prep Time
10 MIn
Cook Time
20 MIN
Total Time
30 MIN
Servings
8
Ingredients
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1 lb ground American lamb
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2 tablespoons olive oil, divided
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1 teaspoon ground cumin
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1 teaspoon smoked paprika
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½ teaspoon ground cinnamon
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½ teaspoon crushed red pepper flakes (optional)
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1 ½ teaspoons kosher salt, divided
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Freshly ground black pepper, to taste
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½ pound Brussels sprouts, trimmed and finely shredded (by knife or food processor)
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16 slices baguette, on the diagonal, toasted in a pan or oven
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3/4 cup mascarpone
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3 tablespoons small mint leaves
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3 tablespoons pomegranate seeds, for garnish
Directions
1. Cook the Lamb:
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground American lamb, breaking it apart with a spoon. Season with cumin, smoked paprika, cinnamon, red pepper flakes (if using), 1 teaspoon salt, and black pepper. Cook until browned and crispy around the edges, about 8–10 minutes. Transfer to a plate.
2. Char the Shredded Brussels Sprouts:
In the same skillet, add the remaining 1 tablespoon of olive oil. Increase heat to high. Add shredded Brussels sprouts in an even layer. Let them sear undisturbed for 2–3 minutes, then toss occasionally until deeply golden in spots and slightly crispy, about 5–6 minutes. Season with remaining ½ teaspoon salt and black pepper.
3. Assemble the Toasts:
Spread each toast generously with mascarpone.. Top with a spoonful of crispy lamb and a layer of charred shredded Brussels sprouts. Sprinkle with chopped mint and pomegranate seeds.
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
