Mary's Little Lambs
Serves: 4
Zoie Ernser
1 January 1970
Based on User reviews:
40
Spice
48
Sweetness
45
Sourness
39
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
2 tbsps
Butter (melted)1 tbsp
Vegetable Oil1 cup
Onion (chopped)2 tbsps
Garlic (minced)1 tsp
Kosher Salt1 tsp
Pepper230 g
Lean Ground Lamb1 cup
Black Currant1.25 tsps
Ground Cumin3 tsp
Ground Ginger3 tsp
Cinnamon1 tsp
Allspice1 cup
Mint (julienned fresh)1 cup
Crumbled FetaDirections:
1
Preheat the oven to 350 degrees F
2
Mold 3 filo squares into the bottom of a miniature (1-inch) muffin tin
3
Place 3 more filo squares at a 45 degree angle on top and press gently into the muffin cups
4
Brush lightly with melted butter
5
Cook until lightly golden brown, 4 to 6 minutes
6
Let cool
7
Place on a baking sheet and cover tightly with plastic wrap until ready to use
8
Heat the oil in a medium nonstick skillet over medium heat
9
Add the onions and garlic
10
Season with 1/4 teaspoon of the kosher salt and 1/8 teaspoon of the pepper
11
Cook until the onions are tender, 5 to 7 minutes
12
Add the lamb, black currants, cumin, ginger, cinnamon, allspice, remaining 1/4 teaspoon kosher salt, and remaining 1/8 teaspoon pepper
13
Cook until the lamb is cooked through, about 5 minutes
14
Stir in the mint
15
To Assemble: Place 1 heaping teaspoon of the lamb mixture in each filo cup
16
Top with a heaping 1/4 teaspoon feta
17
Serve while filling is warm