Lamb and Walnut Phyllo Parcels With Garlic and Rosemary Glaze

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READY IN: 1hr

INGREDIENTS

Nutrition
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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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