Lebanese Lamb Rolls With Cucumber Salad – a delicious recipe with roll Lebanese, olive oil, onion, sweet potatoes, ground lamb, garlic. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Preheat oven to 400u00b0F. Lightly grease a large baking sheet.
2
Heat oil in a large frying pan on high. Saute onion and sweet potatoes 4-5 minutes, until onion is golden.
3
Add lamb and cook 4-5 minutes, breaking up lumps as it cooks. Stir in garlic and spices and cook 1 minute. Season to taste; cool.
4
Layer 6 sheets phyllo, spraying each with oil. Cut lengthways into 4 equal strips.
5
Spoon 1/3 cup lamb mixture lengthways along phyllo strips. Fold over one long side, tuck in short ends, then roll over to enclose completely. Repeat with remaining pastry and filling.
6
Place on baking sheet, seam side down. Bake 12-15 minutes, until crisp and golden.
7
Meanwhile, to make salad, combine cucumber and mint. Top with yogurt and a sprinkle of sumac.
8
Serve lamb rolls with salad.
517
kcal
Calories
29
g
Fat
29
g
Carbs
34
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 15 ingredients. The key ingredients include: roll Lebanese Lamb, 1 tablespoon olive oil, 1 onion finely chopped, 1 pound sweet potatoes peeled, finely chopped, and more.
Yes, Lebanese Lamb Rolls With Cucumber Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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