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Lamb
Recipes: Appetizers & Snacks
ROLLED
PHYLLO/PASTRY WITH GROUND LAMB
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Ingredients
For
the Dough
Phyllo dough separated in individual sheets
For
the Filling
2
12-oz Papa George's 85% lean Pure American Ground Lamb
- 1
tbs. olive oil
- 1
oz pine nuts
- 1
small onion (4 oz) peeled and finely chopped
- ¼
tsp. cinnamon
- ½
tsp. black pepper
- ½
tsp. salt, or to taste
- 3
tbs. of lemon juice
- 3
tbs. chopped parsley
- Melted
butter
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Cooking
instructions
Prepare
the filling first. Sauté the pine nuts until golden
in color and remove with a slotted spoon. Sauté the
onion for approximately 1 minute. Add the ground lamb to the
onions and cook until browned (approximately 4 minutes), stirring
and breaking any lumps of meat. Add the seasonings. Stir well
and turn off the heat shortly after adding the lemon juice.
Roll out the phyllo sheet and brush with melted butter. Put
some of the filling on the sheet, roll and cut cigars like.
Brush the rolls with melted butter and bake in a preheated
oven. Serve this delicious appetizer with Papa George's Fat-Free
Fresh Cucumber Sauce.
Makes
4 servings.
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GYRO
WRAP
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Ingredients
3
8-oz Papa George's Ethnic Gyros (fully cooked)
1
12-oz container Papa George's Fat-Free Fresh Cucumber
Sauce
- onion,
peeled and thinly sliced
- 2
strips of Papa George's Ethnic Gyros (fully cooked)
per sandwich (4 oz)
- Lettuce,
rinsed and drained, shredded
- Tomato,
thinly sliced
- 3
to 4 tablespoons per sandwich of Papa George's Fat-Free
Fresh Cucumber Sauce
- 6
fresh wraps (medium size).
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Cooking
instructions
Dice
the onion and tomato. Shred the lettuce. Sear each slice of
Papa George's fully cooked Ethnic Gyros 2 minutes or so on
each side. Spread some cucumber sauce on the wrap and place
gyros slices closer to the edge. Add shredded lettuce, and
diced tomatoes and onions. Add more cucumber sauce and roll
the wrap. Poke each wrap with approximately 4 toothpeeks,
and cut into smaller sections using a pizza cutter to cut
in smaller sections. Enjoy!
Makes servings.
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