Left over lamb and mint crostini

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Ingredients

Adjust Servings:
Leg of lamb leftovers
Rustic bread
Colman's mint sauce
6 Onions small, thinly sliced
3 Garlic cloves crushed
3 tbsp Olive oil or butter
Balsamic vinegar
Salt & pepper

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Left over lamb and mint crostini

  • 45 Minutes
  • Serves 4
  • Easy

Ingredients

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I have this theory that food always tastes a lot better the next day, and these meaty pre-dinner canapés are no exception. I make this using left over mint lamb using the delicious Colman’s Mint Sauce.

I use a Maltese-style bezzun, but really whatever rustic crusty bread you prefer. They’re so yummy and so effortlessly sophisticated. You can serve these as pre-dinner canapés or why not, for a meze-type dinner with a glass of dry rosé.

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Steps

1
Done

I begin by slicing a Maltese-style bezzun, or rustic crusty bread, cut into slices and baked lightly.

2
Done

To add some moisture and another layer of flavour, I caramelise 6 small onions in olive oil (or butter) and about 3 cloves of garlic, in a pan on medium heat for about 20 minutes until golden brown. You may also add a teaspoon of brown sugar for extra sweetness and a teaspoon of Colman’s mint sauce.

3
Done

Once done, I lay the glorious sweet onions over the crostini, add a dash of balsamic vinegar and lay the lamb, which has been cut into small pieces.

4
Done

I finish off with salt and pepper, and heat in the oven. Serve warm.

The Cook

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