Fennel Crusted Lamb on Toast
Ingredients
- 1 loaf brioche, crust trimmed, sliced into 2-inch squares (1/4 inch thick)
- 3 tablespoons unsalted butter, melted
- 2 teaspoons fennel seeds, toasted and ground
- Coarse salt and freshly ground pepper
- 1 pound boneless leg of lamb, trimmed of excess fat, pounded 1 inch thick, and cut lengthwise into 1-inch-wide planks
- 2 tablespoons extra-virgin olive oil, divided
- 1/4 cup plain Greek yogurt
- 1 teaspoon fresh lemon juice, plus lemon zest, for garnish
- 36 fresh mint leaves (from 1 bunch)
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