The Sultan's Kiss Crostini

Ingredients

• •1 baguette (preferably sourdough), sliced into 1/2-inch thick rounds
• •2 tbsp extra virgin olive oil (for crostini)
• •Pinch of sea salt
• •4 oz lamb loin or tenderloin, trimmed
• •1 tsp Ras el Hanout spice blend
• •1/2 tsp salt (for lamb)
• •1/4 tsp black pepper
• •4 oz good quality feta cheese, crumbled
• •2 tbsp Greek yogurt (full
• •fat)
• •1 tsp lemon zest
• •1/2 cup fresh mint leaves, packed
• •1/4 cup shelled, unsalted pistachios
• •2 tbsp extra virgin olive oil (for pesto)
• •1 tbsp lemon juice
• •1 small clove garlic
• •Pinch of salt (for pesto)

Prep Steps

1. 1**Prepare the Crostini:** Preheat oven to 375°F (190°C). Brush baguette slices with olive oil and sprinkle with sea salt. Bake for 8 minutes
2. 2minutes, or until golden and crisp. Set aside.
3. 3**Cook the Lamb:** Rub the lamb loin with Ras el Hanout, salt, and pepper. Sear in a hot skillet for 2 minutes
4. 4minutes per side for medium
5. 5rare. Remove from heat, tent with foil, and let rest for 5 minutes. Slice thinly against the grain.
6. 6**Make the Whipped Feta:** In a food processor, combine the crumbled feta, Greek yogurt, and lemon zest. Process until completely smooth and creamy.
7. 7**Make the Pesto:** In a small food processor or with a mortar and pestle, combine mint leaves, pistachios, olive oil, lemon juice, garlic, and salt. Pulse until a coarse, vibrant pesto forms.
8. 8**Assemble:** Spread a generous layer of whipped feta onto each crostini. Top with a thin slice of the rested lamb. Drizzle with the mint
9. 9pistachio pesto. Serve immediately.