Lamb in Phyllo

Lamb in Phyllo Recipe from Egypt - Delicious and Aromatic

Region / culture: Egypt | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Lamb in Phyllo is a delicious and elegant dish that combines tender lamb loins with crispy phyllo pastry, savory spinach, and flavorful brown sauce. This recipe is perfect for a special occasion or a fancy dinner party.

History

The origins of Lamb in Phyllo can be traced back to Greek cuisine, where phyllo pastry is commonly used in savory dishes. The combination of lamb and phyllo creates a rich and satisfying meal that is sure to impress your guests.

Ingredients

2 racks of lamb, deboned, fat removed
Brown sauce made with lamb stock from bones (recipe below)
0.25 cup olive oil
1 tsp fresh thyme, chopped
4 slices prosciutto
1 tbsp butter
2 tbsp chopped shallots
1 garlic clove, sliced
7 oz (198 g) fresh spinach, washed
salt and pepper
2 sheets phyllo pastry
2 tbsp butter, melted
vegetables: 8 oz (227 g) potatoes, peeled, cut in thin slices
2 tbsp vegetable oil
8 cherry tomatoes
4 thyme leaves

How to prepare

Add stock to a pan and boil it down to make 1 cup of brown sauce. Season with salt and pepper. Keep it warm.
In a saucepan, add butter and sauté shallots and garlic. Add spinach, cover, and cook just until the spinach is wilted. Sprinkle with salt and pepper. Remove from heat and drain.
Fold each phyllo sheet in half and brush it with butter. Place loins on the phyllo and cover them with spinach. Fold the pastry around each loin like an envelope. Place them on a baking sheet and bake in a 375°F (191°C) oven for 10 minutes (meat should be medium-rare).
For the vegetables, fry potato slices in very hot oil until golden brown and cooked. Drain them on paper towels and sprinkle with salt. Place tomatoes on a lightly oiled pan, sprinkle with salt and pepper, and bake in a 350°F (177°C) oven for three minutes or until barely tender.
To serve, place the sauce on the bottom of a hot plate, slice the lamb into thick slices, place the slices on the sauce, and garnish with potatoes and tomatoes. Decorate with thyme.

Variations

Substitute the lamb loins with beef tenderloin for a different flavor profile.
Add crumbled feta cheese to the spinach filling for a creamy and tangy twist.
Use puff pastry instead of phyllo for a flakier crust.

Cooking Tips & Tricks

Make sure to remove the fat from the lamb racks before cooking to ensure a lean and tender result.

- Be careful not to overcook the lamb loins, as they should be cooked to medium-rare for the best flavor and texture.

- Brushing the phyllo pastry with melted butter before wrapping the lamb helps to create a crispy and golden crust.

- Garnish the dish with fresh thyme leaves for a pop of color and flavor.

Serving Suggestions

Serve Lamb in Phyllo with a side of roasted vegetables or a fresh salad for a complete meal. Pair it with a glass of red wine for a perfect dining experience.

Cooking Techniques

Boil down the lamb stock to create a flavorful brown sauce for the dish.

- Sauté the shallots and garlic before adding the spinach to enhance the flavor of the filling.

- Bake the lamb in a hot oven for a crispy and golden crust.

Ingredient Substitutions

Use chicken or pork loin as a substitute for the lamb if desired.

- Replace the fresh thyme with rosemary or oregano for a different herb flavor.

- Swap the cherry tomatoes for roasted red peppers for a sweet and smoky touch.

Make Ahead Tips

Prepare the brown sauce and spinach filling ahead of time and store them in the refrigerator until ready to assemble and bake the dish. The lamb can also be wrapped in phyllo pastry and refrigerated before baking.

Presentation Ideas

Arrange the sliced lamb on a bed of brown sauce and garnish with roasted cherry tomatoes and crispy potato slices. Sprinkle with fresh thyme leaves for a finishing touch.

Pairing Recommendations

Pair Lamb in Phyllo with a full-bodied red wine such as Cabernet Sauvignon or Merlot. Serve with a side of garlic mashed potatoes or creamy polenta for a satisfying meal.

Storage and Reheating Instructions

Store any leftover Lamb in Phyllo in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F (177°C) oven until warmed through, being careful not to overcook the lamb.

Nutrition Information

Calories per serving

Calories: 520 per serving

Carbohydrates

Carbohydrates: 24g per serving

Fats

Total Fat: 32g per serving

Saturated Fat: 12g per serving

Proteins

Protein: 38g per serving

Vitamins and minerals

This dish is a good source of iron, vitamin A, and vitamin C.

Alergens

Contains wheat (phyllo pastry) and dairy (butter)

Summary

Lamb in Phyllo is a balanced meal that provides a good amount of protein, healthy fats, and carbohydrates. It is rich in vitamins and minerals, making it a nutritious and satisfying dish.

Summary

Lamb in Phyllo is a sophisticated and flavorful dish that is perfect for a special occasion or a fancy dinner party. With a crispy phyllo crust, tender lamb loins, savory spinach filling, and rich brown sauce, this recipe is sure to impress your guests and leave them wanting more. Enjoy the delicious combination of flavors and textures in this elegant dish.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Lamb in Phyllo. It was a warm summer day, and I was rummaging through an old recipe book that belonged to my dear friend, Mrs. Jenkins. As I turned the yellowed pages, a faded piece of paper fell out, revealing the handwritten recipe for this delectable dish.

I had never heard of Lamb in Phyllo before, but the ingredients intrigued me. Tender lamb meat, fragrant herbs, and crispy phyllo pastry - it sounded like a match made in culinary heaven. I knew I had to try my hand at making it.

With a twinkle in my eye and a skip in my step, I set out to gather the necessary ingredients. I made a trip to the local butcher for the freshest cut of lamb, picked up some fragrant herbs from my garden, and bought a pack of delicate phyllo pastry sheets from the market.

As I began to prepare the dish, memories flooded my mind of all the recipes I had learned over the years. From my mother's famous apple pie to my grandmother's secret recipe for chicken soup, each dish held a special place in my heart. And now, this recipe for Lamb in Phyllo would join the ranks of my culinary repertoire.

I seasoned the lamb with a blend of spices, marinated it overnight, and then seared it to perfection. The aroma that filled my kitchen was intoxicating, a tantalizing mix of garlic, rosemary, and thyme. I layered the phyllo sheets with butter, gently wrapping the lamb in a golden, flaky crust.

As the dish baked in the oven, I couldn't help but feel a sense of anticipation. Would it live up to my expectations? Would it be a culinary masterpiece or a disappointing flop? Only time would tell.

When the timer finally dinged, I carefully removed the Lamb in Phyllo from the oven. The golden pastry crackled under my touch, releasing a puff of steam that carried the scent of savory meat and buttery crust. My mouth watered in anticipation as I plated the dish and garnished it with a sprig of fresh parsley.

I took a bite, savoring the tender lamb, the fragrant herbs, and the crispy phyllo pastry. It was a symphony of flavors, a perfect balance of savory and sweet, richness and lightness. I closed my eyes and let out a contented sigh, knowing that I had discovered a new favorite recipe.

As I enjoyed my meal, I thought back to the journey that had brought me to this moment. The countless hours spent in the kitchen, the lessons learned from family and friends, the joy of creating something delicious from simple ingredients. Cooking had always been more than just a hobby for me - it was a passion, a way to connect with loved ones, to express myself, to create something beautiful out of nothing.

And now, as I sat at my dining table, savoring every bite of Lamb in Phyllo, I knew that this recipe would always hold a special place in my heart. It was more than just a dish - it was a reminder of the joy and fulfillment that cooking brought into my life.

So here's to Mrs. Jenkins, and her treasure trove of recipes. Here's to the Lamb in Phyllo that brought me so much delight. And here's to the countless more culinary adventures that await me in the years to come. Cooking truly is a journey, and I am grateful for every step along the way.