Crispy Lamb Canapés with Seville Orange Cream
Serves: 6 Prep Time: 15 minutes Cook Time: 3 minutes
Can be made with left over roast lamb or with cooked lamb leg steaks. Zesty lamb canapés with sour cream on rye bread make an ideal appetiser or party nibble.
Ingredients
- 100g/4oz cooked roast lamb, shredded
- 50ml/2floz soured cream or thick plain natural yogurt
- 15ml/1tbsp Seville orange marmalade
- 2 slices rye bread, cut into 20 small squares
- 2 spring onions, finely shredded and chilled in ice cold water
- Pinch ground cayenne or chilli pepper, to garnish
Method
- In a small bowl, mix together the cream or yogurt and marmalade.
- Place the bread squares on a large serving platter and top each square with a spoonful of the cream mixture.
- If using previously roasted lamb, heat a large non-stick pan and dry fry the lamb for 2-3 minutes until hot, cool for 2-3 minutes then arrange over the cream mixture.
- Garnish with the spring onions and cayenne pepper and serve as party nibbles.
Method
- In a small bowl, mix together the cream or yogurt and marmalade.
- Place the bread squares on a large serving platter and top each square with a spoonful of the cream mixture.
- If using previously roasted lamb, heat a large non-stick pan and dry fry the lamb for 2-3 minutes until hot, cool for 2-3 minutes then arrange over the cream mixture.
- Garnish with the spring onions and cayenne pepper and serve as party nibbles.
Notes
If you are starting from scratch, season and grill 1-2 small leg steaks for 12-16 minutes under a moderate heat, cool for 2-3 minutes, shred with a sharp knife and use as required in the recipe.
