Elegant lamb canapes.
Recipe: California Lamb Canapes
12-ounces lamb meat, ground medium
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh mint chopped fine
2 1/2-ounces dried apricots chopped fine
1/4 cup sliced scallions
2 cloves garlic, peeled, chopped fine
1/2 teaspoon red chili flakes
1 large whole egg, beaten
Freshly grated Parmesan cheese, as needed
6 slices plain white bread
1/4 cup more or less, melted unsalted butter
Makes approximately 24 mini-muffin sizedcanap s.
Note: These tasty canap s can becompletely made and baked ahead. When cool remove from the muffinpan and store them tightly covered in the refrigerator for upto two days. To re-heat, place the canap s on a cookiesheet and bake in a preheated 375°F (190°C) oven forabout 7 minutes. No need to put them back into the muffin pan.You can use larger molds such as 4-inch ramekins to make largerservings instead of canap -size, good for lunch or firstcourse portions with crunchy salads.
Recipe and photograph provided courtesyof the California Sheep Commission.
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