Lamb Appetizer

Got leftover roast lamb? Turn it into elegant little party bites. The cooked lamb is blended with mayonnaise, minced onion, lemon, paprika, and chives into a savory, spreadable mixture, then piled onto crisp toast strips.

The toast base is a small but smart detail. Brushing the bread with butter, sprinkling it with celery seed, and baking it until crisp gives you a sturdy, flavorful cracker that holds the spread without turning soggy underneath.

A strip of pimiento on each adds a pop of red and a touch of sweetness.

These come together fast and make a tidy appetizer for a gathering. One tip: spread the lamb mixture onto the toasts close to serving time, so the bases stay crunchy rather than softening under the topping. The lamb mixture itself can be made ahead and chilled.

Kitchen Tips

• This is a great use for leftover cooked lamb; chop or blend it fine for a smooth spread.
• Bake the buttered, celery-seed toast strips until crisp so they hold up under the topping.
• Assemble close to serving so the toast stays crunchy.
• Make the lamb spread ahead and chill it; assemble at the last minute.

Variations

• Use cooked beef, chicken, or ham in place of lamb.
• Add a little Dijon or curry powder to the spread for extra zip.
• Garnish with capers, olive slices, or fresh herbs instead of pimiento.