How To make Spiced Lamb Triangles
LAMB FILLING:
1/2 c Raisins; golden (chopped)
2 tb Pine nuts
2 ts Olive oil
1 Onion, finely chopped
2 Garlic cloves, finely choppd
1/2 lb Ground lamb; lean
2 ts Cumin; ground
1 ts Cinnamon; ground
3/4 ts Allspice; ground
1/4 c Chicken stock (defatted, w/
reduced sodium) 1/4 c Parsley; chopped fresh
1 1/2 tb Lemon juice; fresh
Salt and pepper, to taste :
PHYLLO PAStrY 1 lg Egg white
2 tb Olive oil
1/4 ts Salt
8 Phyllo dough sheets (14x18"
1 ts Poppy or sesame seeds or a
:
combination To make lamb filling: In a small bowl, cover raisins with boiling water and let steep for 5 minutes; drain and set aside. Set a large nonstick skillet over low heat and add the pine nuts. Cook, stirring, until well toasted, 3 to 4 minutes. Turn out onto a plat to cool. Chop pine nuts and reserve. Add oil to the skillet and heat over medium heat. Add onions and garlic; saute until softened and beginning to color, 3 to 5 minutes. Add lamb, cumin, cinnamon and all-spice; cook, stirring, until the lamb is no longer pink, 2 to 3 minutes. Transfer to a colander and drain off fat. Return the lamb mixture to the skillet and add chicken stock, reserved raisins and pine nuts, parsley and lemon juice; cook until liquid is absorbed, about 1 minute. Season with sal and pepper. Let cool. (The lamb filling can be prepared ahead and refrigerated for up to 2 days.) To form phyllo triangles: Set oven rack on the upper level; preheat to 350 degrees F. Lightly coat a baking sheet with nonstick cooking spray ro
line with parchment paper. In a small bowl, whist together egg white, oil, and salt. Lay a sheet of phyllo on the work surface with short side toward you. Cut lenghtwise into thirds. Brush the lenghtwise half of each strip lightly with the egg-white mixture. Place a tablespoon of filling at the bottom of the strip and fold one corner of the strip over the filling diagonally across to the opposite edge to form a triangle. Continue to fold the triangle onto itself, as you would fold a flag. Place on the prepeared baking sheet. Repeat with the remaining phyllo, egg-white mixture and filling. Brush the triangles lightly with the egg-white mixture and sprindle with seeds, if desired. Bake for 20 to 25 minutes, or until dar, golden. Let cool for 5 minutes before serving hot. (The triangles may be baked up to 2 days in advance, then reheated in a 350 degree F oven for 10 to 12 minutes, or until heated through.) 95 calories per piece: 4 g proten, 4 g fat, 11g carbohydrate; 76 mg sodium;
7 mg cholesterol.
**"Savory lamb and sweet golden raisins fill these delicious morsels." ~-From Eating Well, May/June 1993.
How To make Spiced Lamb Triangles's Videos
Making Spicy Lamb Biryani with Stevie Parle and April Bloomfield
Chef April Bloomfield joins Chef Stevie Parle, of London's Dock Kitchen, to make a spicy lamb biryani.
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lamb mince and peas pastry’s
lamb mince peas pastry’s
Greek Style Roast Leg of Lamb (Perfect for your Easter Table!!)
Printable Recipe:
Ingredients
1 leg of lamb, bone-in, about 7-8 pounds
10 or more garlic cloves, cut into slivers
2 onions, quartered
salt (about a half teaspoon per pound)
freshly ground black pepper
2 sprigs of fresh rosemary
1 cup of water
1/3 cup fresh lemon juice
1/4 cup olive oil
2 teaspoons dried crushed oregano,
Instructions
Preheat the oven to 350 °F, 180 °F.
Use a sharp knife to cut slits into the leg of lamb. Stick the garlic slivers into the slits.
Place the lamb in a large roasting pan.
Combine the lemon juice and olive oil together and pour it all over the lamb. Season the lamb on both sides with salt, pepper, and oregano.
Add the rosemarry sprigs and the onions to the pan. Pour the water into the pan.
Cover the lamb with a sheet of parchment paper and then tightly with aluminum foil.
Bake for 3-4 hours or until the meat is soft and almost falling off the bone.
Remove the foil and parchment and place the pan back into the oven and onto the middle rack. Turn the broiler element on and broil for 5-10 minutes or until the top is golden. Keep a close eye on it so that the lamb does not burn.
Serve with roasted lemony potatoes, tzatztki, and Mediterranean Rice pilaf. Enjoy and Kali Orexi!
Notes
Marinate the meat and insert the garlic cloves the day before serving. Keep it refrigerated and allow the meat to come to room temperature before roasting.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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Bengali Snacks Items | Lamb Samosa | Bengali Style Lamb Mince Pastry
Lamb samosas, a popular savoury choice as part of a Bengali Saa Nasta (Bengali snacks items). These triangular crispy pastry parcels are filled with a deliciously spiced mince. This recipe makes 20 which can be frozen to be enjoyed at a later date when you need a spicy accompaniment to your meal or afternoon snack.
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Serving size: 20 pieces
Preparation time: 20 minutes
Cooking time: 40 minutes
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Music: Jalandhar by Kevin MacLeod is licensed under a Creative Commons Attribution license (
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#BenagliSnacks #SaaNasta #FriedSnacks
Scotch Lamb, Mint & Feta Filo Cigars
How to Cook Lamb Backstrap | FOOD | Great Home Ideas
Karen Martini makes a Morrocan-inspired salad with pita, spinach and a date puree and pomegranate dressing. Click here to subscribe:
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SEARED LAMB BACK STRAP WITH PITA, SPINACH AND ALMOND SALAD WITH DATE PUREE AND POMEGRANATE DRESSING
INGREDIENTS
Date puree
200g pitted dates such as medjool, finely chopped
juice of 1 12 lemons
150 ml boiling water
2 tsp finely chopped preserved lemon
salt flakes and freshly ground black pepper
40 gms butter
1Tbsp extra virgin olive oil
2 or 3 pita bread torn or cut into triangles
60g blanched almonds, toasted
1 Tbsp sumac
4 lamb back straps
30ml Extra virgin olive oil
salt flakes and freshly ground black pepper
Dressing
3 Tbsp pomegranate molasses
12 clove garlic grated
1 tsp dried chilli flakes
40ml extra virgin olive oil
juice of 1 lemon
salt flakes
seeds of half a fresh pomegranate
200gm baby spinach leaves
2 handfuls coriander leaves
METHOD
1. Blitz the dates, lemon juice and water together in a blender or processor until smooth. Add salt and pepper to taste and set aside.
2. In a frypan over medium heat, add the butter and oil. Fry the pita for 3 minutes turning over half way. Remove from the heat, add the almonds, sprinkle over the sumac and salt and allow to cool.
3. Season the lamb back straps, rub with oil and sear and cook on a griddle plate or barbecue over high heat for 5 minutes on each side. Remove from the heat and rest for 5 minutes. Slice when ready to serve.
4. Mix the pomegranate molasses, garlic, dried chilli flakes 2 tablespoons olive oil and juice of 1 lemon in a small bowl and set aside.
5. Spread the date puree on a large share platter sprinkle over the preserved lemon.
6. Toss the spinach and coriander together and arrange the platter. Arrange the pita and almonds on top, then drizzle generously with dressing and scatter over the pomegranate seeds. Serve with the sliced lamb.