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
for the roast lamb
bone-in lamb shoulder
or half leg
for the mini bannocks
plain natural yogurt
red currant jelly
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.
Reserve the bones and any leftover bits of roasted lamb to make my Leftover Roasted Lamb & Winter Vegetable Soup recipe.
Recipe from www.elizabethskitchendiary.co.uk