This is what I was inspired to make after my last trip to the winter market. It’s a dish that uses (almost!) only ingredients from the winter market, and really lets the ingredients shine. The lamb is moist, the arugula pleasantly peppery, the farmhouse chutney adds sweetness and spice, and the fresh bread soaks up all the juices. These little toasts are perfect before a light meal, or made into more substantial sandwiches–a meal unto themselves. You will need:
- A small leg of lamb
- Olive oil
- 1 or 2 cloves garlic
- a pinch of dried oregano
- Crusty baguette
- Arugula
- A jar of chutney, such as apple, peach, or tomato
Lay the small leg of lamb in a roasting pan. Rub it all over with olive oil, a little crushed garlic, and some oregano. Set it aside for an hour to let the flavors penetrate.
Preheat the oven to 400° F. Roast the lamb until it is still pink inside (15 minutes per pound, plus an extra 20 minutes), then let it rest on the stove top covered loosely with foil for 15 minutes.
Carve the lamb thinly, and pile it on toasted baguette slices with a few arugula leaves. Top each one with a spoonful of chutney. Enjoy!
