Cooking Index - Cooking Recipes & IdeasRoasted Lamb Canapes Recipe - Cooking Index

Roasted Lamb Canapes

The chef uses one (12-ounce) boneless lamb loin roasted with olive oil, salt and pepper until medium-rare.

Courses: Starters and appetizers
Serves: 24 people

Recipe Ingredients

  Shallot Confit
1/2 lb 227g / 8ozWhole peeled shallots
2 tablespoons 30mlSugar
2 teaspoons 10mlHerbes de Provence
4 tablespoons 60mlExtra-virgin olive oil
  Tomato Jam
1 tablespoon 15mlOlive oil
1 tablespoon 15mlChopped shallot
1 cup 62g / 2.2ozFinely-diced peeled seeded tomato - - (abt 2 medium)
1 teaspoon 5mlChopped fresh thyme
1/4 cup 59mlChampagne vinegar
1 teaspoon 5mlChopped parsley
  Salt - to taste
  Freshly-ground black pepper - to taste
24   Circles olive bread - toasted
  = (1 3/4" wide; abt 1/4" thk)
3/4 cup 177mlShallot Confit - (listed above)
24   Lamb loin, 1/4" thick - trimmed to fit toast
1/2 cup 31g / 1.1ozTomato jam
12   Niçoise olives - pitted, cut in half
24   Italian parsley leaves

Recipe Instructions

Shallot Confit: Heat the oven to 375 degrees. Place the shallots on a large piece of foil. Add the sugar, herbes de Provence and olive oil and fold the foil, sealing the edges to make a packet. Bake for 45 minutes or until soft.

Remove the shallots, discarding the oil in the foil. Puree the shallots in a food processor until smooth. (Makes 3/4 cup)

Tomato Jam: Heat the oil in a medium skillet over medium heat and saute the shallot and tomato until soft, about 3 minutes. Add the thyme and vinegar and cook on low heat for 10 to 15 minutes until the moisture has evaporated. Stir in the parsley and salt and pepper. (Makes 1/2 cup)

Assembly: To construct the canapes, put 1 teaspoon shallot confit on the center of each olive bread toast. Top with 1 slice lamb loin, next one-half teaspoon tomato jam, half an olive on top of jam and 1 parsley leaf tucked under the olive.

This recipe yields 24 canapes.

Each serving: 165 calories; 9 grams protein; 11 grams carbohydrates; 1 grams fiber; 10 grams fat; 3 grams saturated fat; 4 mg. cholesterol; 81 mg. sodium.

The Los Angeles Times, 07-07-2004


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