Lamb in Phyllo Recipe

Name: Lamb in Phyllo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 each lamb boneless, leg steaks, 3/4 inch thick; 1 x black pepper freshly ground, to taste; 2 tablespoons butter or oil; 2 medium onions sliced; 1 each garlic cloves; 12 each phyllo (filo) pastry sheets; 1/2 cup butter melted; 1 x salt; 3 medium tomatoes peeled; 1 teaspoon oregano; 125 grams feta cheese cut in 6 slices

Servings: persons

1
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.
2
Season with pepper.
3
Heat butter or oil in a frying pan and brown steaks quickly on each side - do not cook through.
4
Lift out onto a dish and leave until cool.
5
Add onions to pan and fry gently until transparent, add garlic and remove from heat.
6
Brush a sheet of phyllo pastry with melted butter and place another sheet on top, brushing again with butter.
7
Fold in half to make almost a square of phyllo.
8
Put aside and cover wtih a dry tea towel, then one dampened with warm water.
9
Repeat with remaining phyllo to give 6 prepared squares.
10
Take one square and brush top with butter - leave remaining pastry covered.
11
Place a lamb steak in the centre and season lightly with salt.
12
Top with onion-garlic mixture and cover with 2 slices of tomato.
13
Sprinkle with a little oregano, salt and pepper and place a slice of feta cheese on top.
14
Bring up ends of phyllo pastry and double-fold over top.
15
Fold in ends as you would a package then tuck ends underneath.
16
This is known as a the chemist's (druggist's) fold.
17
Place on a buttered baking tray.
18
Repeat with remaining ingredients.
19
Brush tops and sides of packages lightly with melted butter and bake in a preheated hot oven for 15 minutes.
20
Serve immediately if possible, though they will survive in the oven with heat turned off for about 10 minutes.
21
Garnish with parsley sprigs and serve with boiled green beans or zucchini dressed with olive and lemon juice.
22
Note: Medallions of lamb cut from a trimmed loin can be used instead of the steaks.
23
You will require 12, and place 2 in each package.

861

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 each lamb boneless, leg steaks, 3/4 inch thick, 1 x black pepper freshly ground, to taste, 2 tablespoons butter or oil, 2 medium onions sliced, and more.

Yes, Lamb in Phyllo falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lamb in Phyllo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions