California Lamb Canapés
Treat your guests to these elegant lamb canapés.
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 the cheese, bread and butter. Use common white store bought bread for the cups.
- Cut the crusts off the bread and discard.
- Brush each slice on both sides with some of the melted butter, then cut into 2 x 2-inch squares.
- Carefully push each little square into mini-muffin mold securely.
- Fill bread cups with the lamb mix. Do not pack in, or the meat will be too dense.
- Top with grated Parmesan cheese, and bake 12 minutes or until the bread is nicely toasted all around and the meat is done. Serve hot.
Makes 20 appetizers.
Makes approximately 24 mini-muffin sized canapés.
- These tasty canapés can be completely made and baked ahead. When cool remove from the muffin pan and store them tightly covered in the refrigerator for up to two days.
- To re-heat, place the canapés on a cookie sheet and bake in a preheated 375°F (190°C) oven for about 7 minutes. No need to put them back into the muffin pan.
- You can use larger molds such as 4-inch ramekins to make larger servings instead of canapé-size, good for lunch or first course portions with crunchy salads.
Recipe and photograph provided courtesy of the California Sheep Commission.