Ingredients
- 1 cup plain yogurt
- 1 cup loosely packed whole fresh mint leaves plus 2 tablespoons minced
- 1 teaspoon fresh lemon juice
- 1 garlic clove, halved lengthwise
- 1 1/2 lb Kinikin Heights 100% Grass-Fed Ground Lamb
- 1/3 cup minced fresh parsley
- 1/4 cup minced onion
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/8 teaspoon ground allspice
- 4 (1/2-inch-thick) slices country-style bread (from a crusty round loaf; preferably 6 inches in diameter)
- 2 tablespoons plus 1 teaspoon extra-virgin olive oil
- 2 oz mesclun (3 cups)
Directions
- Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
- While grill heats, whisk together yogurt, minced mint, lemon juice, and salt to taste. Mince 1 half of garlic clove and whisk into yogurt sauce.
- Mix lamb, parsley, onion, salt, pepper, and allspice with your hands in a bowl until just combined (do not overwork mixture or patties will be tough). Form into 4 (4 1/2-inch) patties (1/2 inch thick).
- Brush both sides of bread slices with 2 tablespoons oil (total for all slices) and grill, covered only if using a gas grill, turning over once, until golden, 1 to 2 minutes total. Rub 1 side of each toast with cut side of remaining garlic and season with salt.
- Grill patties on lightly oiled grill rack, covered only if using a gas grill, turning over once, until browned but still slightly pink in center, 5 to 7 minutes total.
- Toss together mesclun, whole mint leaves, remaining teaspoon oil, and salt and pepper to taste. Divide lamb among toasts on plates, then spoon sauce over and top with greens.
ENJOY!
