Here’s tonight’s adventure in dining: Lebanese-inspired Lamb Wellington in a puff pastry with tzatziki sauce. Absolutely delicious, and fairly easy to make (after all the chopping and blending). ;)
Lebanese-inspired Lamb Wellington, 4 servings, 8 pastries
Heat a skillet on medium-high. Add olive oil and coat pan. Add lamb, tomato, onion, and parsley; stir to combine. Add spices and stir. Saute until the veggies have released their juices. Reduce heat to medium and stir occasionally until the juices reduce. Remove from heat and allow to cool.
Blend ingredients with a blender (an immersion blender works great) to emulsify.
1 cucumber, peeled, seeded, diced
Add cucumber to emulsion and blend just enough to make the cucumbers a coarse blend.
1/2 cup sour cream
1/2 cup greek yogurt
Mix sour cream and yogurt together. Mix in cucumber emulsion. Let rest for at least an hour for the flavors to meld.
1 package (2 sheets) frozen puff pastry (17.3 oz)
Aluminum foil for working area
Spray oil or olive oil
Lamb filling, cooled to room temperature
Lay out a piece of aluminum foil big enough to fold out the puff pastry on, and coat it with oil. Fold out the puff pastry onto the foil. (If too stiff, let it sit for 10 minutes and then fold it out.) Allow the puff pastry to come to room temperature, resting on the foil for 60 minutes.
Preheat oven to 400 degrees.
Cut each puff pastry sheet into quarters (a pizza cutter works well for this). Place a scoop of the lamb filling on each piece of puff pastry. Bring the four corners together and pinch at the top. Pinch the seams together. Make sure the seams are tight – as the pastry bakes it will want to pull apart as it puffs up. Place the pastry packets onto an oiled cookie sheet, and place in the preheated oven. Cook for 20 – 25 minutes, until the pastry is golden brown.
Serve hot with a dollop of tzatziki sauce.
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