Ingredients
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Leg of lambleftovers
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Rustic bread
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Colman's mint sauce
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6 Onionssmall, thinly sliced
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3 Garlic clovescrushed
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3 tbsp Olive oilor butter
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Balsamic vinegar
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Salt & pepper
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.
Steps
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1
Done
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I begin by slicing a Maltese-style bezzun, or rustic crusty bread, cut into slices and baked lightly. |
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2
Done
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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. |
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3
Done
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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. |
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4
Done
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I finish off with salt and pepper, and heat in the oven. Serve warm. |
