Crispy Moroccan Lamb Rolls With Cuscus
By February 21, 2014Published:
Today I want to continue showing you some awesome recipes using leftover meat. This time we're using leftover roasted lamb and turning it into awesome, crispy rolls filled with amazing moroccan flavours. Enjoy!
- Serves: 6 rolls
- Prep: 5 mins
- Cook: 20 mins
- Ready In: 45 mins
- 250 grams leftover cooked lamb (or any other meat)
- 100 grams couscous
- 2 onions
- 4 cloves garlic
- 50 grams sultanas
- olive oil
- 1 tsp ground turmeric
- 1/2 tsp cumin seeds
- 70 grams feta
- 6 large sheets filo pastry
- 1 tbsp flaked almonds (or sesame seeds)
- icing sugar
- ground cinnamon
- natural yoghurt to serve
- hot chile paste to serve
- Pop the couscous into a small bowl and cover with boiling water. Put a plate on top and leave for 10 minutes.
- Peel and finely chop the onions and garlic along with the sultanas and place in a large pan on a medium heat with a lug of olive oil, the turmeric and cumin seeds.
- Fry for around 15 minutes or until softened, stirring occasionally.
- Finely shred the lamb, add to the pan and cook for further 5 minutes. Then remove the pan from the heat, fluff up the couscous and mix them together along with the crumbled feta. Season the mixture well.
- Preheat the oven to 180C (350F). Working as quickly as possible, as filo dries out easily, lay out the pastry sheets on a clean work surface and brush with olive oil.
- Divide the lamb mixture between them, laying it along the shortest edge of each sheet. Roll each one up halfway, fold in the sides, then continue rolling up like big cigars.
- Place them on a silicon mat and on a baking tray, brush the tops with a little oil and crumble over the almonds. Sprinkle them with icing sugar and cinnamon.
- Bake for 20-25 minutes, or until golden and crisp.
- Serve with yoghurt, rippled with chili paste.
Source: Save With Jamie cookbook