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Gingered Lamb and Quinoa In Phyllo

1 tablespoon extra virgin olive oil -- may be doubled
1 medium onion -- finely chopped
3 ounces oyster mushrooms -- chopped (or shiitake or button mushrooms)
1/2 pound lean ground lamb
1/2 teaspoon fresh thyme leaves (from about 3-sprigs)
salt and pepper -- to taste
3 cups quinoa -- cooked (steamed)
1/3 cup roasted red peppers -- (bell) minced
1/4 cup flatleaf parsley -- chopped fresh
1/4 cup pine nuts -- or less
1 tablespoon fresh ginger root -- minced
16 sheets phyllo dough -- thawed
diet margarine -- spray*

*instead of 8-tbls unsalted butter, melted.

Heat oil in a medium saute pan over medium high heat. When hot, add the onion and saute for about 4 minutes, or until translucent. Add mushrooms and saute for about 5 minutes, or until the mushrooms give off their liquid. Add the lamb and saute for 4 minutes, or until it begins to color. Season with thyme, sea salt, and freshly ground pepper. Remove from the heat and let cool.

Combine the lamb mixture with the quinoa, red pepper, parsley, nuts and ginger.

Preheat oven to 375degF.

Unroll the phyllo sheets on a smooth dry surface. Cut the layered sheets in half to make 32 sheets 6-1/2 inches wide. Cover tightly with plastic wrap and then cover with a damp towel to prevent phyllo from drying out.

Remove 4 half sheets of phyllo, one at a time. Spray each with margarine and layer the prepared sheets one on top of another. Spread 1/2 cup of the filling along 1 end of the top sheet about 1 inch from the end, leaving 1/2 inch on each side free of any filling. From the end with the filling, roll 1 or 2 turns to totally enclose the filling. Then fold in the 2 long edges of the phyllo and roll to the end of sheet. Spray the outside. Place on an ungreased baking sheet. Repeat with the remaining phyllo sheets and filling. Bake for 15 to 20 minutes, or until golden brown. Remove from the oven and serve hot.

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