Filo-lamb-with-aubergine-ragù

Filo lamb with spiced aubergine ragù

  • Serves 2
  • Takes 10 minutes to make, 20 minutes to cook
  • Easy
This quick lamb recipe with an aubergine accompaniment is ready in just 30 minutes! Use pork instead of lamb if you prefer.

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INGREDIENTS

  • 190g jar oven-roasted tomatoes in oil
  • 2 x 150g thick lamb neck fillets
  • 2 tsp Middle eastern spice, such as baharat
  • 6 filo pastry sheets
  • 1 large aubergine, diced
  • 75g baby spinach

METHOD

  1. Preheat the oven to 200°c/fan180°c/gas 6.
  2. Drain the tomatoes, reserving the oil, and roughly chop. Season the lamb, brush with a little of the reserved oil and coat in 1 tsp Middle eastern spice.
  3. Heat a frying pan over a high heat, add the lamb and brown on all sides. Set aside.
  4. Layer 3 filo sheets, brushing each layer with a little oil. Repeat to make 2 piles of filo. Lay a lamb fillet in the centre of each filo pile and top with a quarter of the tomatoes. Fold the short ends in, then roll up to enclose.
  5. Place on a lined baking sheet, seam-side down, and brush with more oil. Bake in the oven for 12-15 minutes until golden.
  6. Meanwhile, heat 1 tbsp of the remaining oil in a frying pan over a medium heat, add the aubergine and the rest of the spice blend. Cook, stirring, for 5 minutes, then stir in the rest of the tomatoes and 150ml water. Simmer for 6-8 minutes. Stir in the spinach until wilted, then serve with the lamb parcels.

From December 2009

Main Ingredients:

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