Mini Tartlet Shells With Minted Lamb |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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From Food For Thought, Favorite Recipes from Morristown-Beard School. For safe keeping. Ingredients:
24 frozen miniature phyllo tart shells |
2 tablespoons olive oil |
1/2 cup onion, finely chopped |
1/2 lb ground lamb |
1 tablespoon fresh mint, minced |
salt, to taste |
pepper, to taste |
1/2 cup plain yogurt |
2 teaspoons honey |
2 tablespoons fresh mint, minced |
Directions:
1. To prepare the lamb, heat the oil in a heavy skillet and add the onion and saute until translucent, about 5 minutes.
2. Add the ground lamb and mint; saute until lamb is cooked through, breaking apart the meat until crumbled and browned, about 5 minutes; drain.
3. Season with salt and pepper. (May be made a day ahead and refrigerated at this point).
4. Combine the ingredients for the sauce in a small bowl and mix. (This may be made a mixed a day ahead and refrigerated).
5. When ready to serve, preheat the oven to 400 degrees F.
6. Spoon the lamb filling into tartlet shells and place on a baking sheet.
7. Bake about 5-8 minutes, until heated through.
8. To serve, place warm tartlets on a platter and top each with a small dollop of the yogurt sauce.
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