Pastry-wrapped bites of ground lamb seasoned with Moroccan-style spices, fresh mint and parsley and served with a dipping sauce of Greek yogurt and mango chutney make a delicious, easy appetizer.
Ground lamb and Moroccan-inspired herbs and spices combine to make the filling for these tasty pastry-wrapped appetizers. They’re a great choice for entertaining and can easily be made ahead and baked just before serving. A dipping sauce of Greek yogurt and mango chutney complements the seasonings in the lamb perfectly.
Moroccan-Spiced Lamb Appetizer
Pastry-wrapped bites of ground lamb seasoned with Moroccan-style spices, fresh mint and parsley and served with a dipping sauce of Greek yogurt and mango chutney make a delicious, easy appetizer.
Ingredients
- 3/4 lb ground lamb
- 2 large shallots, finely chopped
- 2 cloves garlic, finely chopped
- 1/3 cup fresh mint leaves, chopped
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 sheet frozen puff pastry dough, thawed
- All purpose flour
- 1 large egg, lightly beaten
- 1/3 cup plain Greek yogurt
- 1/4 cup mango chutney
- Pinch of cayenne
Instructions
- Place the lamb, shallots, garlic, mint, parsley, salt, pepper, cumin and coriander in a bowl. Combine thoroughly – using your hands works the best.
- Unfold the pastry sheet onto a lightly floured flat surface and roll out gently to smooth the creases and stretch the sheet to a 10 x 12-inch rectangle. Slice the pastry into 3 strips (10 x 4-inch) and brush with beaten egg.
- Place 1/3 of the lamb mixture lengthwise down the middle of each strip of pastry. Fold the long side of the pastry over the filling as tightly as possible and press to seal. Place each roll, seam side down on a piece of plastic wrap. Wrap tightly and refrigerate for at least 1 hour.
- Preheat the oven to 425°F and line a baking sheet with parchment. Unwrap the pastry rolls and, using a sharp knife, slice them into 8 pieces each. Arrange in a single layer on the prepared baking sheet and brush each piece with beaten egg. Bake for 20 minutes, or until golden brown.
- Combine the Greek yogurt, chutney and cayenne in a small bowl and serve as a dipping sauce.
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want to try this but instead of ground lamb was going to use pulled lamb shank… have you tried this?
Hello Jennifer,
I have not tried this with pulled lamb shank, but I see no reason why it wouldn’t work. I think it would be really flavorful too.
my 2nd go around on this recipe… the first time it was a hit!
Happy to hear you enjoyed the recipe, Susan. Thanks for letting us know.
This looks amazing! My son is allergic to eggs, could I possibly use milk or another kind of wash on top of the pastry?
Hi Preeti,
You could definitely use a wash of milk, cream, or half-and-half. All will encourage browning and add a little sheen to the pastry.
I made this last night for a holiday party and it was the best dish of the night! Easy to make, wonderful flavor and the sauce it the right touch!
Hi Jaimisa,
I’m happy to hear that you liked the lamb appetizer. I especially like the chutney dipping sauce!
A friend brought these to a party at our house. Everyone loved them and I can’t wait to make them for myself. So tasty. Can they be prepared, frozen then baked when ready to serve?
Hi Lynne,
I haven’t done it myself, but I think you could prepare them according to the recipe, slice them and freeze on a cookie sheet. Once frozen solid you could put them in an airtight container or freezer bag for storage. I would bake them straight from the freezer rather than defrosting first, but I’m not sure how much extra time they would need in the oven.
Made this recipes last night with sauteed vegetables for dinner–SO GOOD! Can’t beat a delicious AND easy recipe. Thanks!
Hi Jenn,
So glad you liked the lamb. Thanks for taking the time to let us know.
Yum, these look fabulous! I love that you can make them ahead of time!