Lamb blinis with marinated peppers & herb relish

Having a party and looking for some slightly more unusual finger food? These lamb blinis fit the bill!

• Preparation: 10 mins
• Cooking: 16 mins
• Serves: 30

What you need:

• 2 lean boneless lamb rump or leg steaks
• Freshly milled black pepper
• 2.5ml/½tsp garlic salt or seasoning
• 15ml/1tbsp fresh rosemary leaves, finely chopped
• 10ml/2tsp oil

For the herb relish:

• 60ml/4tbsp freshly chopped flat-leaf parsley
• 30ml/2tbsp freshly chopped basil
• 30ml/2tbsp freshly chopped mint
• 5ml/1tsp fresh lemon juice
• 30ml/2tbsp extra virgin olive oil
• Pinch sea salt
• 2 x 162g packs prepared blinis (available at all good supermarkets in the chiller section)
• 6 prepared grilled and marinated red or yellow peppers (available in jars), finely sliced lengthways
• Fresh chives, to garnish

What you do:

1. To prepare the herb dressing, in small bowl mix all the ingredients together, cover and set aside.
2. Heat a non-stick griddle pan over a moderate heat, place the steaks on a chopping board, season and dust with the garlic salt or seasoning and rosemary. Brush the steaks on both sides with the oil. Cook for 6-8 minutes on each side then transfer to a plate and keep warm.
3. Meanwhile warm the blinis according to the packet instructions then spread each blini evenly with a little of the herb dressing.
4. Cut the lamb into thin slices, arrange evenly over the blinis and top with a little of the marinated peppers. Garnish with the chives.
5. Serve immediately as party nibbles.

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