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 ground lamb (not lean)
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)

Methods:

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.

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