Name Minced Lamb Rolls


0.0/5 rating (0 votes)
  • Ready in: 40 minutes
  • Serves: 4
  • Complexity: medium
  • Origin: Western Europe
Minced Lamb Rolls


  • 250 g (8 oz) lean minced lamb
  • 1 small onion, finely chopped
  • 2 tomatoes, skinned and chopped
  • 2 teaspoons ground coriander
  • 3 tablespoons finely chopped unsalted peanuts
  • 8 sheets filo pastry
  • soya or sunflower oil, for brushing
  • poppy seeds, for sprinkling
  • salt and pepper

Place the minced lamb in a pan and dry-fry, stirring all the time, until lightly coloured. Drain off any fat. Stir in the onion and cook for 2 minutes, then add the tomatoes, coriander and seasoning. Simmer for 5 minutes until any liquid has evaporated. Stir in the nuts.
Lay 1 sheet of the filo pastry on a wогк surface. Brush lightly with oil and lay a second sheet on top. Place about onе-quarter of the meat mixture down one short side of the pastry and roll up like a Swiss roll.
Place on a greased baking sheet. Repeat with the remaining pastry and filling to make 4 rolls in total. Brush lightly with oil and sprinkle with poppy seeds.
Bake the rolls in a preheated oven, 200°C (400°F), Gas Mark 6, for 15-20 minutes until they are golden brown and crisp. Serve hot.

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