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Roasted lamb canapes

Roasted lamb canapes
Lawrence K. Ho / Los Angeles Times

Everyone loves canapes. They're beautiful, inviting, and terribly tasty. They make a great splash either as a prelude to dinner served with glasses of sparkling wine or as an event on their own with cocktails. Canapes set a tone, alerting ... Read more

Total time: 1 hour, 15 minutes | Makes 24 canapes

Shallot confit

  • 1/2 pound whole peeled shallots
  • 2 tablespoons sugar
  • 2 teaspoons herbes de Provence
  • 4 tablespoons extra virgin olive oil

Step 1Heat 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.

Step 2Remove the shallots, discarding the oil in the foil. Puree the shallots in a food processor until smooth. Makes three-fourths cup.

Tomato jam

  • 1 tablespoon olive oil
  • 1 tablespoon chopped shallot
  • 1 cup peeled, seeded and finely diced tomato (about 2 medium)
  • 1 teaspoon chopped fresh thyme
  • 1/4 cup Champagne vinegar
  • 1 teaspoon chopped parsley
  • Salt and pepper to taste

Step 1Heat 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.


  • 24 (1 3/4-inch wide) circles of olive bread, about 1/4-inch thick, toasted
  • 3/4 cup shallot confit
  • 24( 1/4-inch thick) slices of lamb loin, trimmed to fit toast
  • 1/2 cup tomato jam
  • 12 nicoise olives, pitted and cut in half
  • 24 pieces Italian parsley leaves

Step 1To 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.

Note: 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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