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)

Method

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. minutes, or until golden and crisp. Set aside.
3. **Cook the Lamb:** Rub the lamb loin with Ras el Hanout, salt, and pepper. Sear in a hot skillet for 2 minutes
4. minutes per side for medium
5. rare. Remove from heat, tent with foil, and let rest for 5 minutes. Slice thinly against the grain.
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. **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. **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. pistachio pesto. Serve immediately.