Spanish lamb tapas
For a gourmet amuse-bouche, serve this quick lamb tapas at your next dinner party. This is a recipe to whet the appetite before the entree.
1. In a saucepan, heat olive oil and the peeled garlic cloves, then turn off the heat and add the rosemary. Leave it to infuse. Preheat the oven at 180°C. Cut the baguette into 24 fine slices and bevel. Arrange on a baking sheet.
2. Brush the slices of baguette with the infused oil and place in the oven until brown. Set aside.
3. Heat the pan, pour the rest of the infused oil and cook the lamb cubes for 2 minutes on high heat until it is pink. Season with salt and pepper. Set aside.
4. Tapenade tapas: Spread 12 slices of toasted bread with the tapenade, add a cube of lamb and decorate with a coriander leaf.
5. Sun-dried tomato tapas: Garnish 12 slices of toasted tapas with the the tomatoes, add a cube of lamb and 1/2 of the anchovy fillet. Squeeze some lemon juice on the fillet and grate some zest over it.
6. Chorizo tapas: Cut each slice of chorizo into three, roll a cube of lamb into a piece of chorizo with the marinated red peppers. Put a toothpick and decorate with chopped coriander.
7.Serve the three different tapas on a platter.
Photo credit : Sucré Salé
