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Lamb and Couscous in Phyllo Ramekins

Lamb and Couscous recipe

Your family and guests will be delighted when you serve this lamb dish for your Easter dinner.

Ingredients

Instructions

  1. In a large skillet, heat 1 tablespoon oil over medium heat. Add lamb, bell peppers and scallions to the skillet. Cook for about 5 minutes or until lamb is browned and bell peppers are tender.
  2. Remove from heat. Place the mixture in a colander and drain well. Let mixture cool to room temperature.
  3. In a small saucepan, add chicken broth, 1 tablespoon oil, red pepper flakes and cinnamon. Bring to a boil, and then add couscous.
  4. Remove from heat, cover the pot and let couscous stand for 5 minutes.
  5. Fluff couscous with fork and cool to room temperature.
  6. In a large bowl, combine couscous with lamb mixture. Add parsley, salt and pepper to taste.
  7. In a small saucepan, melt 2 tablespoons butter with 2 tablespoons olive oil over medium heat. Layer 5 fillo sheets, lightly brushing each sheet with the butter-oil mixture. Cut two 7-inch circles from the fillo. Place each circle into a 5-inch by 1 1/2- inch deep individual ramekins pressing fillo against bottom and sides. Repeat once to make 4 ramekins.
  8. Divide lamb mixture into 4 equal parts and fill fillo. Slightly fold in fillo over the filing. Do not completely enclose filling.
  9. Bake ramekins in preheated 350 degree F oven for 20 – 25 minutes or until golden brown.
  10. Serve warm on a serving plate and garnish with parsley.

Prep Time: 50 Mins | Cook Time: 1 Hour
Total Time: 1 Hour 50 Mins
Yield: 4 individual ramekins

Reprinted with permission from athensfoods.com.


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