Lamb and Walnut Phyllo Parcels With Garlic and Rosemary Glaze

Name: Lamb and Walnut Phyllo Parcels With Garlic and Rosemary Glaze
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 Lamb and Walnut parcels
Ingredients: 3 lamb fillets; butter (for frying); 3 -4 garlic cloves, crushed (more or less according to taste!); 3 sheets phyllo pastry; melted butter (for brushing phyllo pastry with); 1 cup walnut pieces, finely chopped; 1 teaspoon cornflour; 1/4 cup water; 1 -2 garlic clove, crushed; 2 tablespoons fresh rosemary, chopped; 1/2 cup red wine

Submitted by Karin...

"Not only are these Lamb and Walnut parcels to DIE for! But they also look rather exotic! The beauty of this meal is that it can be prepared way in advance! My Lamb and Walnut Parcels are nicest served with cooked vegetables! E N J O Y!"

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Ready In:: 1hr
Ingredients:: 11
Yields:: 6 Lamb and Walnut parcels

ingredients

3 lamb fillets
butter (for frying)
3 -4 garlic cloves, crushed (more or less according to taste!)
3 sheets phyllo pastry
melted butter (for brushing phyllo pastry with)
1 cup walnut pieces, finely chopped
GARLIC AND ROSEMARY GLAZE
1 teaspoon cornflour
¹⁄₄ cup water
1 -2 garlic clove, crushed
2 tablespoons fresh rosemary, chopped
¹⁄₂ cup red wine

directions

After searing lamb, deglaze frying pan with the red wine.
Add garlic and rosemary and stir.
Add cornflour mixed with the water.
Stir constantly over high heat until mixture boils and thickens.
Cut fillets in half (crossways).
Melt butter in frying pan, add garlic.
Place Lamb fillets in frying pan and sear, turning fillets until Lamb is browned all over.
Remove Lamb fillets from frying pan and cool to room temperature.
Brush each sheet of phyllo pastry with melted butter and sprinkle with chopped walnuts.
Cut each sheet in half crossways.
Place a piece of lamb on edge of long side of pastry.
Fold edges of pastry in, and roll up.
Place lamb parcels onto greased oven tray and brush with remaining butter.
Bake in moderately hot oven (210-230°C) for about 20 minutes or until browned.
Serve with GARLIC AND ROSEMARY GLAZE.
Garnish with small sprig of rosemary.

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RECIPE SUBMITTED BY

Karin...

Wellington

I live in New Zealand, I'm married and my husband and I have no children....but we do have a dog (Bruno the Poodle), and a cat (Gus the Birman)! Back in November 2000, I resigned from a 17yr career with Air New Zealand as a Purser. I am now working as a Private Investigator with my husband - having his own Investigation Company. The work is varied and at times very rewarding as I'm sure you can imagine! I have an absolute passion for shoes...what woman doesn't??!!!, and fashion generally, including that of Home Interiors and furnishings, and gardens. I enjoy, among many past-times, art, gardening, water ski-ing, power walking, and ofcourse...COOKING!!(and entertaining). I guess my pet peeve would be running late for an appointment somewhere! 10 minutes early = 10 minutes late with me!! So, ON time is VERY late!!! If I had a month off - no work, and no responsibilities I would buy 2 return airfares to Honolulu!! And spend 2 weeks on Waikiki Beach with my husband and 2 weeks at home in the kitchen!! And entertaining friends and family.

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