For the Dough
Phyllo dough separated in individual sheets
For the Filling
2 12-oz Papa George’s 85% lean Pure American Ground Lamb
1 tbs. olive oil
1 oz pine nuts
1 small onion (4 oz) peeled and finely chopped
¼ tsp. cinnamon
½ tsp. black pepper
½ tsp. salt, or to taste
3 tbs. of lemon juice
3 tbs. chopped parsley
Prepare the filling first. Sauté the pine nuts until golden in color and remove with a slotted spoon. Sauté the onion for approximately 1 minute. Add the ground lamb to the onions and cook until browned (approximately 4 minutes), stirring and breaking any lumps of meat. Add the seasonings. Stir well and turn off the heat shortly after adding the lemon juice. Roll out the phyllo sheet and brush with melted butter. Put some of the filling on the sheet, roll and cut cigars like. Brush the rolls with melted butter and bake in a preheated oven. Serve this delicious appetizer with Papa George’s Fat-Free Fresh Cucumber Sauce.
Makes 4 servings.
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