Greek lamb wellingtons
Feta cheese and/or chutney could replace the baba ganoush.
- Season the lamb on both sides with the pepper. Heat a little oil in a frying pan. Quickly sear the lamb on all sides. Cool.
- Make a pocket in the centre of each medallion and fill with the combined baba ganoush and mint.
- Lightly oil 3 sheets of filo pastry layering one on top of the other. Place a medallion on one end. Fold in the sides and roll up. Repeat with the remaining filo and medallions. Brush each one with oil. These may be refrigerated for up to 1 hour.
- Heat the oven to 190°C.
- Lightly oil the remaining filo sheets. Scrunch each one and pile on top of each parcel. Bake for 15-20 minutes, until golden.
See Jan's other lamb recipes