Lamb in Phyllo
Submitted by ladylon
Greek-inspired lamb in phyllo parcels with seared lamb steaks, sautéed onions, fresh tomato, oregano, and feta wrapped in buttered phyllo and baked until shatteringly golden.
YIELD
6 servingsPREP
90 minCOOK
30 minREADY
120 minIndividual Greek-inspired lamb parcels that make a proper impression on the plate. Each package holds a seared lamb steak, softened onion and garlic, two slices of fresh tomato, a sprinkle of oregano, and a slice of feta cheese, folded up with the “chemist’s fold” and baked until the phyllo is crisp and golden throughout.
The searing step matters. Brown the steaks quickly on each side without cooking them through. They finish inside the phyllo parcels. Steaks that are already cooked through before wrapping will be overdone by the time the pastry crisps up.
Work with the phyllo quickly. Two buttered sheets folded in half give you a square thick enough to hold the filling without tearing. Keep the prepared squares covered with a damp towel while assembling so the pastry doesn’t dry out and crack at the edges.
These hold in a turned-off oven for about 10 minutes without losing much quality - genuinely useful when you’re plating for a dinner party.
Chef Tips
- Keep unused phyllo covered with a barely damp cloth at all times; dry phyllo tears when you fold it
- The lamb should go in rare, not cooked through, so it finishes at medium inside the parcel
- The chemist’s fold: wrap long sides over first, double-fold the top, then tuck the short ends underneath
- Slice tomatoes thinly so they cook through without releasing too much liquid inside the package
Variations
- Lamb medallions: Use 2 loin medallions per parcel instead of a steak for a more refined presentation
- Spinach layer: Add a tablespoon of sautéed spinach alongside the onion mixture for a heartier filling
Ingredients
Directions
Oven temperature: 200 cup (400 F) Cooking time: 25 to 30 minutes Trim steaks of most of the fat and shape neatly - trimmings can be used in a ground lamb dish. Season with pepper. Heat butter or oil in a frying pan and brown steaks quickly on each side - do not cook through. Lift out onto a dish and leave until cool. Add onions to pan and fry gently until transparent, add garlic and remove from heat. Brush a sheet of phyllo pastry with melted butter and place another sheet on top, brushing again with butter. Fold in half to make almost a square of phyllo. Put aside and cover wtih a dry tea towel, then one dampened with warm water. Repeat with remaining phyllo to give 6 prepared squares. Take one square and brush top with butter - leave remaining pastry covered. Place a lamb steak in the centre and season lightly with salt. Top with onion-garlic mixture and cover with 2 slices of tomato. Sprinkle with a little oregano, salt and pepper and place a slice of feta cheese on top. Bring up ends of phyllo pastry and double-fold over top. Fold in ends as you would a package then tuck ends underneath. This is known as a the chemist’s (druggist’s) fold. Place on a buttered baking tray. Repeat with remaining ingredients. Brush tops and sides of packages lightly with melted butter and bake in a preheated hot oven for 15 minutes. Serve immediately if possible, though they will survive in the oven with heat turned off for about 10 minutes. Garnish with parsley sprigs and serve with boiled green beans or zucchini dressed with olive and lemon juice. Note: Medallions of lamb cut from a trimmed loin can be used instead of the steaks. You will require 12, and place 2 in each package.
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