Lamb in Phyllo

⁽¹⁾

haven't tried this recipe yet - sounds good - BUT - why not tell us the oven temperature? A hot oven (to me) just means the oven is ON.

120 minutes Prep: 90 minutes Cook: 30 minutes

252 calories per serving view nutrition facts

6 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

6	each	lamb	boneless, leg steaks, 3/4 inch thick
1	x	black pepper	freshly ground, to taste
2	tablespoons	butter	or oil
2	medium	onions	sliced
1	each	garlic clove
12	each	phyllo pastry sheets
1/2	cup	butter	melted
1	x	salt
3	medium	tomatoes	peeled
1	teaspoon	oregano
125	grams	feta cheese	cut in 6 slices

Directions

Oven temperature: 200 C (400 F) Cooking time: 25-30 minutes Trim steaks of most of the fat and shape neatly - trimmings can be used in a ground lamb dish. Season with pepper.

Heat butter or oil in a frying pan and brown steaks quickly on each side - do not cook through. Lift out onto a dish and leave until cool. Add onions to pan and fry gently until transparent, add garlic and remove from heat.

Brush a sheet of phyllo pastry with melted butter and place another sheet on top, brushing again with butter. Fold in half to make almost a square of phyllo. Put aside and cover wtih a dry tea towel, then one dampened with warm water. Repeat with remaining phyllo to give 6 prepared squares.

Take one square and brush top with butter - leave remaining pastry covered. Place a lamb steak in the centre and season lightly with salt. Top with onion-garlic mixture and cover with 2 slices of tomato. Sprinkle with a little oregano, salt and pepper and place a slice of feta cheese on top.

Bring up ends of phyllo pastry and double-fold over top. Fold in ends as you would a package then tuck ends underneath.

This is known as a the chemist's (druggist's) fold. Place on a buttered baking tray. Repeat with remaining ingredients.

Brush tops and sides of packages lightly with melted butter and bake in a preheated hot oven for 15 minutes. Serve immediately if possible, though they will survive in the oven with heat turned off for about 10 minutes.

Garnish with parsley sprigs and serve with boiled green beans or zucchini dressed with olive and lemon juice.

Note: Medallions of lamb cut from a trimmed loin can be used instead of the steaks. You will require 12, and place 2 in each package.

Reviews

haven't tried this recipe yet - sounds good - BUT - why not tell us the oven temperature? A hot oven (to me) just means the oven is ON.
about 1 year ago by WendySHH

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 144g

Amount per Serving

Calories 252 85% of calories from fat

	% Daily Value*
Total Fat 24.0g	37%
Saturated Fat 15.0g	76%
Trans Fat 0.0g
Cholesterol 69mg	23%
Sodium 373mg	16%
Total Carbohydrate 7.0g	2%
Dietary Fiber 1.0g	6%
Sugars 4.0g
Protein 4.0g	8%

Vitamin A	24%		Vitamin C	18%
Calcium	13%		Iron	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Recipe Bite

Cilantro

by Mark R. Vogel

Cilantro is one of those foods that people either love or hate. Interestingly, the regions of the world where...

Member Review

Antipasto Salad with Garlic Dressing

If you love marinated artichokes you'll love this salad. Although I mixed the first four ingredients ahead of time then marinated them refrigerated in the dressing for a hour or two. That way all flavors blended together. Then when I was ready to serve supper I just laid it on top of the lettuce leaves and sprinkled with the cheese. Also I cut a slit in each salami slice from the outer edge to the middle and passed one side over another to make a cone-like shape to place the whole ripe olives in. An excellent antipasta! Just what I was looking for.

Reviewed by Dania