Note: Because the lamb and eggplant are already fully cooked and both just need to be heated, all other parts of this dish should be prepared first.
Yield:8-10 servings 1x
Prep:20 minsCook:10 minsTotal:30 minutes
1 Cuisine Solutions Lamb Shank
1 Cuisine Solutions Eggplant Confit
1 baguette or mini artisan bread
1 tablespoon butter, melted
1 clove garlic peeled and cut in half
For the Goat Cheese Spread
4 ounces goat cheese
2 teaspoons fresh mint chopped
1 teaspoon lemon zest
1 teaspoon lemon juice
¼ teaspoon kosher salt
For the Salad Dressing
¼ cup lemon juice
1 teaspoon Dijon mustard
1 teaspoon fresh oregano minced
2 small or one medium garlic cloves
½ teaspoon kosher salt
Few grinds black pepper
Pinch red pepper flakes
¼ cup good quality extra virgin olive oil
For the Salad (3 to 1 ratio of mixed greens and fresh mint)
3 cups mixed salad greens
1 cup fresh mint leaves
In a microwave safe dish, place lamb shank and all liquid from pouch. Set aside and discard plastic pouch.
Follow the same step for the eggplant using a second microwave safe dish. Note: You will only be using about half of the eggplant package. The remaining eggplant should be eaten at another meal as soon as possible.
Slice the bread on the bias to produce elongated slices of bread. Brush with melted butter and place butter side down in a grill pan with ribs and heat just long enough to produce golden brown grill marks. Set these aside and have garlic standing by for later.
In a small bowl mix all of the spread ingredients with a fork. Set aside.
In a small bowl, place lemon juice and mustard.
With a mortar and pestle, place fresh oregano, garlic, salt, pepper and pepper flakes and pulverize to a paste. Add this to the lemon juice mixture.
Slowly add in the oil, whisking vigorously as you add. Set aside.
Toss the greens with the fresh mint leaves and set aside. (Mix three parts greens with one part mint.)
Place a piece of paper towel over lamb (to stop splattering) and microwave two minutes. Remove bone and shred with two forks. Set aside.
Heat the eggplant for two to three minutes, also with a paper towel over top to catch splatters. Remove the eggplant pieces to your cutting board and cut into thick strips as long as the bread slices you prepared.
To serve, place the grilled bread slices in the toaster and just toast to slightly crispy. As soon as they come out, rub the grill marked top with the garlic half.
Spread the goat cheese over each.
Lay eggplant slices over goat cheese.
Spoon some of the tomato confit (from the eggplant) over the top.
Top with the shredded lamb and sprinkle some additional chopped mint or oregano over each.
Toss the salad with the appropriate amount of dressing and serve on small dishes with the crostini.
This recipe makes 8-10 crostini’s which should be enough for 4-6 people for a lunch or brunch or a starting course to an elegant meal.
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