Elizabeth's Kitchen Diary

a seasonal food & travel blog

  • Home
  • Start Here
    • As Seen…
    • PR & Disclosure
    • Privacy Policy
  • The Food
    • All Manner of Sweet Things
      • Cake
      • Chocolate
      • Cookies
      • Ice Cream
      • Squares
      • Everything Else
    • Veggie
      • Salad
      • Vegetarian
      • Vegan
    • Carbohydrates
      • Bread
      • Pasta
      • Potato
      • Gluten Free
      • Rice
      • Pastry
    • Soup
    • Hoof & Feather
      • Beef
      • Chicken
      • Lamb
      • Pork
    • Fin & Shell
    • Breakfast
  • The Adventures
    • Shetland
    • Belgium
    • England
    • France
    • Italy
    • Latvia
    • Norway
    • Scotland
    • Spain
    • The Caribbean
    • USA
  • Contact
Home » Recipe » Roasted Lamb & Mini Bannock Christmas Canapés

Roasted Lamb & Mini Bannock Christmas Canapés

Published on December 20, 2017 by Elizabeth Atia 33 Comments
Last Updated on January 28, 2019

Jump to Recipe Print Recipe

A make-ahead Christmas Canapés recipe in collaboration with Tasty, Easy Lamb.

Roasted Lamb & Mini Bannock Christmas Canapés

Are you going to be doing some Christmas entertaining this festive season? Looking for an easy, make-ahead canapé recipe? I’ve got your back covered here with these roasted lamb and mini bannock Christmas canapés!

Here, I’ve roasted a lamb shoulder with garlic and rosemary and left it to cool. Thin slices of the roasted cooled lamb sit atop some mini bannocks and are finished off with a dollop of mint jelly or redcurrant jelly. It’s very simple to make, and the best thing is that you can make them the day before and keep them in the fridge until needed, already assembled!

Roasted Lamb & Mini Bannock Christmas Canapés

The mini bannocks are adapted from a traditional Shetland bannocks recipe given to me by Peter Sinclair from Hillswick. I’ve cut them into large circles and then divided each circle into quarters to make the characteristic triangular shape of the local bannock. These make for perfect, slightly sweet, light and fluffy canapé bases that can be made several days in advance.

Ideally, the lamb should be roasted a day in advance too. A night in the refrigerator makes it much easier to finely slice the meat. I’ve cut mine into quarter inch thick slices, but you could always cut it thinner if desired.

Roasted Lamb & Mini Bannock Christmas Canapés

I’ve topped these Christmas canapés with shop bought mint jelly and red currant jelly. I think it looks rather festive with the reds and greens, and the jelly gives a deliciously sweet flavour to the canapés. Your guests will keep coming back for more!

You could if you wanted a bit more of a kick, top with a little dollop of mustard. Alternatively, why not make Roasted Lamb with Garlic & Rosemary coated with Honey & Mustard and use that for the Christmas canapés?

Roasted Lamb & Mini Bannock Christmas Canapés
After you’ve taken all the meat off the bones of your lamb shoulder or leg, reserve them to make delicious homemade lamb stock. You can then use this stock, and any leftover scraps of meat, to make my Leftover Roasted Lamb & Winter Vegetable Soup. The recipe for this will be coming soon! Watch this space!

Table of Contents

  • Christmas Canapés and Festive Entertaining
  • Roasted Lamb & Mini Bannock Christmas Canapés
      • for the roast lamb
      • for the mini bannocks
      • to assemble
    • Affiliate Links
    • Instructions 
      • to roast the lamb
      • to prepare the mini bannocks
      • to assemble the canapés
  • OTHER LAMB RECIPES YOU MIGHT LIKE
      • Have you made this recipe?

Christmas Canapés and Festive Entertaining

So what plans have you got for Christmas this year? Any parties coming up? What’s your favourite Christmas Canapés recipe to serve at your festive dos? Let me know in the comments!

For more lamb recipe inspiration visit the Tasty Easy Lamb website, and follow them on Facebook, Twitter or Instagram.

Roast Lamb & Mini Bannock Christmas Canapés

Roasted Lamb & Mini Bannock Christmas Canapés

A simple make-ahead Christmas Canapé of roasted lamb on a mini bannock topped with mint or redcurrant jelly
5 from 1 vote
Print Rate
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Servings: 64 canapés
Author: Elizabeth

Ingredients

for the roast lamb

  • 1 kg bone-in lamb shoulder or half leg
  • 2 tbsp olive oil
  • 1 tsp dried rosemary
  • 8 garlic cloves

for the mini bannocks

  • 550 grams self-raising flour
  • 60 grams unsalted butter
  • 30 grams caster sugar
  • 284 ml buttermilk
  • 1 medium free-range egg
  • 250 grams plain natural yogurt

to assemble

  • butter
  • mint jelly
  • red currant jelly

Affiliate Links

This recipe card may contain affiliate ingredient and equipment links. As an Amazon Associate I earn from qualifying purchases.

Instructions 

to roast the lamb

  • Preheat oven to 230 C/ 200 C fan.
  • Place the lamb in a roasting tin. Using a sharp knife, cut one inch deep marks and insert the garlic cloves.
  • Drizzle with the olive oil, sprinkle with rosemary and roast, uncovered for half an hour.
  • Reduce the heat to 180 C/ 160 C fan and roast for a further 45 minutes for medium or 60 minutes for well done.
  • Allow the meat to come to room temperature and then refridgerate until cool; ideally overnight.

to prepare the mini bannocks

  • Preheat oven to 180 C/ 160 C fan/ gas mark 6 and flour a baking tray.
  • Combine flour, butter and sugar in a bowl and rub together with your fingertips until it resembles coarse breadcrumbs.
  • Add the egg, buttermilk and enough plain yogurt to make a soft, kneadable dough.
  • Turn out onto a floured surface and roll to a thickness of 1 cm.
  • Cut out large circles using a fluted cutter, and then cut into quarters using a sharp knife.
  • Arrange the mini bannocks on the floured baking tray and bake for 10-15 minutes, until golden browned on top.
  • Transfer to a wire rack to cool completely. Store in an airtight container until needed.

to assemble the canapés

  • Carefully cut each mini bannock in half with a bread knife. Butter each half and arrange on a serving platter.
  • Top with a 1/4 inch slice of cold roast lamb and a dollop of mint or red currant jelly .
  • Can be made a day in advance and kept in the fridge until needed.

Notes

Reserve the bones and any leftover bits of roasted lamb to make my Leftover Roasted Lamb & Winter Vegetable Soup recipe.
Tried this recipe?Mention @TangoRaindrop or tag #elizabethskitchendiary!

Roasted Lamb & Mini Bannock Christmas CanapésOTHER LAMB RECIPES YOU MIGHT LIKE

Slow Cooked Lamb Shanks with Vegetables & Gravy
Indian Tapas: Lamb, Pea & Potato Mini Samosas
Slow-Cooked Lamb Casserole with Broad Beans & Apricots
Ten-Minute Honey Ginger Lamb Stir-Fry
Grilled Lamb Kibbeh Kebabs
Slow-Roasted Rack of Lamb with a Creamy Mustard Tarragon Sauce
BBQ Lamb Leg Steaks in a Herb Marinade
Leftover Roast Lamb & Mint Sausage Rolls
Quick & Easy BBQ Lamb Skewers
15-Minute One-Pan Lamb & Quinoa Midweek Supper
Street Food: Brazilian-Style Lamb Kibe
Chilean-inspired Lamb Burgers with Pebre & Marraqueta Buns
Brazilian-inspired Lamb Feijoada with Mango Salsa
Slow Cooker Lamb Chilli with Pasilla Peppers
Argentine-inspired Lamb Chops with Chimichurri
Lamb Casserole with Ale
Slow-cooked Shetland Lamb Casserole with Creamy Herbed Polenta
Pastitsio – Greek Macaroni Pie

This is a commissioned recipe for Tasty, Easy Lamb. Thank you for supporting the brands who make it possible for me to do what I love: mess up my kitchen and share recipe stories!

[color-box]

Elizabeth's Kitchen Diary

Have you made this recipe?

Take a photo and tag @tangoraindrop or use the hashtag #elizabethskitchendiary and share on Instagram and Twitter. It would make my day to see your creations!

[/color-box]

Filed Under: Hoof & Feather, Lamb, Recipe

« Spicy Inspiration for a Healthy Start to 2018
Three Ingredient Honey Roasted Walnuts »

Comments

  1. Emma O'Leary says

    August 2, 2018 at 3:50 pm

    This looks absolutely incredible! We are big lamb fans in our house, so will defo be giving it a try. Your photography is just beautiful.

    Reply
  2. Laura - The Mamma Fairy says

    December 29, 2017 at 12:26 pm

    My husband is an organic lamb former so naturally we are huge fans on lamb in this house. I must save this for us to try

    Reply
  3. melissa major says

    December 27, 2017 at 10:43 am

    This looks perfect for parties, the lamb looks so delicious and the perfect bitesize

    Reply
  4. Katrina says

    December 27, 2017 at 10:10 am

    These look fab I would of never of thought of using lamb on something like this but looks great

    Reply
  5. Hannah says

    December 23, 2017 at 1:44 pm

    I think my dad would love these, I’ll have to make them for him!

    Reply
  6. Lauretta at Home and Horizon says

    December 23, 2017 at 2:21 am

    Wow! What a delicious treat. I’d love to make this recipe soon. Bon appetite.

    Reply
  7. Jenni says

    December 22, 2017 at 10:43 pm

    These are adorable! Never thought I would say that about lamb canapés haha. They sound delicious too x

    Reply
  8. Emily Leary says

    December 22, 2017 at 9:41 pm

    Fresh bannocks with lamb and those jelly flavours already sound delicious, but you’ve made them so fantastically festive looking they’ll fly off the board.

    Reply
  9. Bintu | Recipes From A Pantry says

    December 22, 2017 at 8:44 pm

    I am soooooooo making these 🙂

    Reply
  10. five little doves says

    December 22, 2017 at 9:58 am

    Oh what a lovely idea! What a great idea to use those bases, they look like the perfect size! I bet they are delicious!

    Reply
  11. Charli says

    December 22, 2017 at 8:10 am

    These look absolutely delicious. Lamb is pretty much my favourite meat so I’d definitely be all for this.

    C x

    Reply
  12. adriana says

    December 22, 2017 at 5:45 am

    This is such a great recipe wow! I bet it’s even better for parties. It looks it! Yum!

    Reply
  13. Tiffany says

    December 22, 2017 at 2:54 am

    Oh these look so elegant! Perfect for Christmas. My family would absolutely devour these!

    Reply
  14. kirsty says

    December 21, 2017 at 4:21 pm

    I think lamb just screams Christmas to be honest as I think it’s a but of a treat and luxury. I love the idea of making them into little canapes with the addition of mint jelly. Sounds divine

    Reply
  15. Jade Bremner says

    December 21, 2017 at 2:38 pm

    We are cooking xmas dinner at ours for the first time this year I was going to do canapés but I decided against it in the end, your’s do look delicious though x

    Reply
  16. Amy Nash says

    December 21, 2017 at 2:13 pm

    I love roasted lamb and I love canapes! What a brilliant idea to combine them! These would be perfect for New Year’s Eve.

    Reply
  17. Rhian Westbury says

    December 21, 2017 at 10:19 am

    I don’t eat a lot of lamb other than at Christmas and these canapes look so yummy x

    Reply
  18. Ana De- Jesus says

    December 21, 2017 at 12:45 am

    Your attention to detail and presentation skills never cease to amaze me! I love the look of these mini hannock canapes and you are so right that they make a great canape base x

    Reply
  19. Sarah Bailey says

    December 21, 2017 at 12:32 am

    OK how festive looking are these, I absolutely love the idea of lamb canapes, I could definitely tuck into one or two if I saw them on a platter near me!

    Reply
  20. Michelle @ Vitamin Sunshine says

    December 21, 2017 at 12:06 am

    What a delicious little treat! The base looks amazing — love that you homemade these instead of using a cracker.

    Reply
  21. Colleen says

    December 20, 2017 at 7:55 pm

    What a perfectly simple, yet delicious and festive appetizer. Great idea!

    Reply
  22. Rebecca | AAUBlog says

    December 20, 2017 at 7:53 pm

    lamb, rosemary, and mint are three of my favourite things! Want to give these a try. Your photography and food styling is stunning

    Reply
  23. Hannah denton says

    December 20, 2017 at 5:26 pm

    Oh they look totally delicious! Can you come to my house and serve these up please

    Reply
  24. Tina Dawson | Love is in my Tummy says

    December 20, 2017 at 4:57 pm

    Oh these are just precious! I bet they fly off the board the second you put them out!

    Reply
  25. Elaine @ Dishes Delish says

    December 20, 2017 at 4:45 pm

    These lamb canapes look so delicious! I love how easy and tasty these look!! I can’t wait to make this for the holiday season!

    Reply
  26. Ginny says

    December 20, 2017 at 4:41 pm

    Actual finger food at Christmas is such a great idea. Especially for the get-to-gether parties. Love that minty dollop on top too.

    Reply
  27. Suzy says

    December 20, 2017 at 4:35 pm

    We love lamb! And this is a fun way to serve it!

    Reply
  28. Super Busy Mum says

    December 20, 2017 at 4:26 pm

    These look absolutely delicious and what gorgeous foodie photos, too!

    Reply
  29. Veena Azmanov says

    December 20, 2017 at 4:23 pm

    I love small cute little bite size pieces !! My favorite appetizer is always canapes. These look so good. Saving for later.

    Reply
  30. Jess says

    December 20, 2017 at 2:57 pm

    I bet these are so morish! My fella loves lamb so this would definitely be his cup of tea. Makes a nice change for this time of year too.

    Reply
  31. Katherine says

    December 20, 2017 at 2:48 pm

    What fantastic canapes! They look so pretty and festive 🙂

    Reply
  32. Erica Price says

    December 20, 2017 at 2:33 pm

    I love the look of these with their jewel like colours. I’m sure they would be delicious too.

    Reply
  33. Claire Jessiman says

    December 20, 2017 at 11:35 am

    Oh I absolutely LOVE these but fear that it would be a case of once I’ve started on them I couldn’t stop! I reckon they would go really well with my Scottish Blinis. Potato Scone Stars topped with Crowdie and Smoked Salmon.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




About Elizabeth

Daydream adventurer. Expat Canadian. Foodie. Calls Shetland home - for now. One eye is always on the horizon. Read More…

  • E-mail
  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

SEARCH OUR WEBSITE

Foodies100 Index of UK Food Blogs
Foodies100

Connect

Daydream adventurer. Expat Canadian. Foodie. Calls Shetland home, for now. One eye is always on the horizon.

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Latest Posts

Image of two traditional British pork pies one with a slice cut out of it to show the meaty insides.
Image of large glass jar filled with peanut butter granola tied with a dark burgundy ribbon and a natural paper tag reading 'To Mum and Dad, Happy Christmas!'
Image of a square white dinner plate with lamb leg steaks, celeriac puree and red wine jus for a romantic meal in.
Image of meat barbecuing on black oil drums in the Caribbean.
Image of jewelled couscous recipe on a serving plate with Moroccan-style slow cooked lamb, hummus, flatbread and plain yoghurt.
Header image collage for food photography bag.

Sustainability

This website is hosted Green - checked by thegreenwebfoundation.org

Copyright © 2021 · Elizabeth's Kitchen Diary Ltd. · Website by Callia Web