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ground lamb salt ground black pepper mint scallion garlic red chili pepper egg Parmesan cheese white bread butter
Viewed: 5 - Published at: 4 years agoIngredients
- 12 ounces ground lamb
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon of fresh mint, chopped fine
- 2 1/2 ounces dried apricots, chopped fine
- 1/4 cup sliced scallion
- 2 garlic cloves, peeled, chopped fine
- 1/2 teaspoon red chili pepper flakes
- 1 whole egg, beaten
- freshly grated parmesan cheese, as needed
- 6 slices white bread
- 1/4 cup more melted unsalted butter or 1/4 cup less melted unsalted butter
Method
- Preheat oven to 375°F.
- Mix all ingredients gently, except the cheese, bread and butter.
- Cut the crusts off the bread and discard.
- Brush each slice of bread on both sides with some of the melted butter, then cut into 2x2-inch squares.
- Carefully push each little square into mini-muffin mold securely.
- Fill bread cups with the lamb mix; do not pack in, or the meat will be too dense.
- Top with grated Parmesan cheese, and bake 12 minutes or until the bread is nicely toasted all around and the meat is done.
- Serve hot.
