Marinated Lamb Loin
In a medium bowl combine the olive oil, lemon juice, garlic, thyme and dry spices; our over the lamb loin and marinate for 20 minutes - up to 2 hours. Grill over medium high heat for 3-4 minutes per side or until a thermometer inserted into the thickest part reaches 130 degrees Fahrenheit for medium rare. Cook to desired temperature and let rest for 10 minutes in a warm place. Once meat is rested, thinly slice, reserving for building tartines.
Roasted Garlic Goat Cheese
In a small saucepan heat ½ cup olive oil with the garlic cloves over medium heat, until cloves are golden brown and soft. Remove from heat and allow to cool. Remove the garlic cloves from the oil and place in a medium bowl with the goat cheese, parsley and salt, using a wooden spoon smash the goat cheese together with the garlic cloves and mix well to incorporate. Once cheese and garlic are combined set aside till ready to build tartines.
To assemble
Slice baguette in half lengthwise and then split each in half again creating 4, 6 inch pieces. Drizzle the baguette with some of the remaining olive oil from roasting the garlic cloves. Toast the baguette for 2-4 minutes under the broiler in your oven, being careful not to burn the bread. If you like your Tartine a little crunchier turn the baguette over and toast on the other side as well.
In a small bowl, combine the Dandy(R) Radish Coins and sliced strawberries with the juice of half a lemon, and about a tablespoon of the roasted garlic oil, cut chives, salt and pepper; mix to combine and set aside till ready to assemble the Tartine.
Once your baguette is toasted, smear the roasted garlic goat cheese evenly on the 4 baguette pieces. Top each piece of bread with the sliced, marinated lamb loin. Top with Dandy(R) Radish Coin mixture and finish with sea salt and more fresh ground pepper.
Serve these delicious tartines with a small salad for a delicious lunch, or cut them into smaller pieces for a great colorful and delicious hors d'oeuvres.
