| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Lamb, Meats |
9 |
Servings |
INGREDIENTS
| 1 |
tb |
Butter |
| 1 |
|
Onion, finely chopped |
|
pn |
Dried thyme |
| 8 |
oz |
Ground lamb |
| 1 |
c |
Fresh parsley, chopped |
| 9 |
|
Sheets phyllo pastry |
| 1/2 |
c |
Butter, melted |
| 2 |
tb |
Olive oil |
INSTRUCTIONS
FILLING
PASTRY
For Filling: Melt 1 tbsp butter in a large skillet over med-high heat. Add
onions and thyme, saute until onion is golden, about 5 minutes. Add lamb,
saute until coked through, about 6 minutes. Remove from heat, stir in
parsley, season with salt & pepper; allow to cool.
For Pastry: Place a sheet of phyllo on work surface with long edge parallel
to edge (cover remaining pastry sheets with plastic and a damp towel).
Brush sheet with melted butter, top with another phyllo sheet and brush
with butter. Top with a 3rd sheet and brush with butter. Cut pastry stack
crosswise into 3 rectangles. Spoon to Tbsp of lamb mixture across the short
edge of each rectangle, leaving a 2" border at the bottom and 1/2" at the
sides. Fold the 2" border over filling, fold in the sides; roll up. Repeat
pastry layering, filling and rolling with remaining phyllo and lamb
mixture.
Heat oil in a large skillet over med-high heat. Cook lamb rolls in batches
until golden on all sides, turning often; about 4 minutes per side. Drain
on paper towels and serve warm.
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