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California Lamb Canapes recipe

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

  • Preheat oven to 375°F (190°C).
  • Mix all ingredients gently, except thecheese, bread and butter. Use common white store bought breadfor the cups.
  • Cut the crusts off and discard.
  • Brush each slice on both sides with someof the melted butter, then cut into 2 x 2-inch squares.
  • Carefully push each little square intomini-muffin mold securely.
  • Fill bread cups with the lamb mix. Donot pack in, or the meat will be too dense.
  • Top with grated Parmesan cheese, and bake12 minutes or until the bread is nicely toasted all around andthe meat is done. Serve hot.

    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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