Lamb Appetizer
Yield
1 recipePrep
10 minCook
10 minReady
20 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | slices |
bread
|
|
| 1 | cup |
lamb
cooked |
*
|
| ¼ | cup |
mayonnaise
|
|
| 1 | small |
onions
minced |
|
| ¼ | teaspoon |
paprika
|
|
| 1 | teaspoon |
lemon juice
|
|
| 2 | tablespoons |
chives
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | slices |
bread
|
|
| 237 | ml |
lamb
cooked |
*
|
| 59 | ml |
mayonnaise
|
|
| 1 | small |
onions
minced |
|
| 1.3 | ml |
paprika
|
|
| 5 | ml |
lemon juice
|
|
| 3E+1 | ml |
chives
chopped |
|
Directions
Trim crusts from bread.
Brush one side of each slice with melted butter and sprinkle with celery seeds.
Cut each slice in 3 strips and place on baking sheet.
Bake at 425degrees F 8 to 10 minutes. Blend lamb, mayonnaise, onion, paprika, lemon juice and chives.
Spread each toast strip with about 1½ teaspoons meat mixture and garnish with pimiento strips.
