Yield: 45 servings
| Measure | Ingredient |
|---|---|
| 15 slices | White bread |
| \N \N | Butter or margarine; melted |
| \N \N | Celery seeds |
| 1 cup | Ground cooked lamb |
| ¼ cup | Mayonnaise |
| 1 small | Onion; minced |
| ¼ teaspoon | Paprika |
| 1 teaspoon | Lemon juice |
| 2 tablespoons | Chopped chives |
| \N \N | Pimiento strips; -=OR=- Parsley sprigs |
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 425F 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.