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Roasted lamb canapes

Time 1 hour 15 minutes
Yields Makes 24 canapes
Roasted lamb canapes
(Lawrence K. Ho / Los Angeles Times)

Shallot confit

1

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.

2

Remove the shallots, discarding the oil in the foil. Puree the shallots in a food processor until smooth. Makes three-fourths cup.

Tomato jam

1

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 one-half cup.

Assembly

1

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.

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

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