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Fall Tapas Board with Lamb Lollipops

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Appetizer
Servings: 3 -4 servings
Author: Taylor Stinson

Ingredients

Lamb Lollipops

  • 1 tbsp olive oil
  • 3 lamb lollipops
  • 1 tsp store bought za'atar spice I found mine at my local Loblaws!
  • 1/2 tsp salt
  • 1/4 tsp pepper

Beet Crostini

  • 2 tsp olive oil
  • 3 red beets thinly sliced
  • 3 yellow beets thinly sliced
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 package artisan crisps
  • 1 package goat cheese
  • 1 tsp fresh thyme chopped

Spiced olives

  • 1 cup mixed olives I go to the olive bar at my local Loblaws
  • 2 tbsp olive oil
  • 1 tsp fresh rosemary chopped
  • 1 tsp fresh thyme chopped
  • 1/2 tsp red chili flakes
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp pepper

Extra tapas ideas

  • Aged cheddar
  • Applewood smoked cheddar
  • Soft spreadable herb cheese
  • Extra artisan crisps or your favourite crackers
  • Smoked meats
  • Red pepper jelly
  • red wine of course!

Instructions

  • Preheat oven to 425 F.
  • Slice beets about 1/2 inch thick, removing skin. Toss with olive oil, then season with salt and pepper. Spread out on a parchment-lined baking sheet, then bake in the oven for 8 min.
  • Meanwhile, spread goat cheese thinly overtop of artisan crisps, then sprinkle with thyme. Around this time, preheat BBQ to med-high. Brush both sides of lamb lollipops with olive oil, then season with za'atar spice, salt and pepper.
  • Toss olives with olive oil, rosemary, thyme, red chili flakes, garlic powder, salt and pepper.
  • Remove beets from the oven, then place overtop of artisan crisps. Bake for 5 min until cheese is warm and beets are fully cooked.
  • Meanwhile, grill lamb lollipops for 1 min per side, then remove.
  • Serve on a large charcuterie board with a delicious aged cheddar or applewood smoked cheddar cheese and extra artisan crisps. And make room for a cabernet sauvignon wine of course!