Roasted Lamb Canapes Recipe - Cooking Index
Roasted Lamb Canapes Recipe - Cooking Index
The chef uses one (12-ounce) boneless lamb loin roasted with olive oil, salt and pepper until medium-rare.
Courses: Starters and appetizers| Shallot Confit | ||
| 1/2 lb | 227g / 8oz | Whole peeled shallots |
| 2 tablespoons | 30ml | Sugar |
| 2 teaspoons | 10ml | Herbes de Provence |
| 4 tablespoons | 60ml | Extra-virgin olive oil |
| Tomato Jam | ||
| 1 tablespoon | 15ml | Olive oil |
| 1 tablespoon | 15ml | Chopped shallot |
| 1 cup | 62g / 2.2oz | Finely-diced peeled seeded tomato - - (abt 2 medium) |
| 1 teaspoon | 5ml | Chopped fresh thyme |
| 1/4 cup | 59ml | Champagne vinegar |
| 1 teaspoon | 5ml | Chopped parsley |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Assembly | ||
| 24 | Circles olive bread - toasted | |
| = (1 3/4" wide; abt 1/4" thk) | ||
| 3/4 cup | 177ml | Shallot Confit - (listed above) |
| 24 | Lamb loin, 1/4" thick - trimmed to fit toast | |
| 1/2 cup | 31g / 1.1oz | Tomato jam |
| 12 | Niçoise olives - pitted, cut in half | |
| 24 | Italian parsley leaves |
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.
Source:
The Los Angeles Times, 07-07-2004
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