These zesty lamb canapes with sour cream on rye bread make an ideal appetiser or party nibble.
Serves 6
Time: 18 minutes
What You’ll Need:
- 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
What To Do:
- 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.
Recipe from Simplybeefandlamb.co.uk