Harissa lamb backstraps on wilted spinach
4
Points®
Total time: 40 min • Prep: 20 min • Cook: 15 min • Serves: 8 • Difficulty: Easy
Try our gourmet ‘sausage’ rolls with the harissa giving them a spicy hit.
Ingredients
Olive oil
1 tbs
Lamb backstrap, raw
700 g, (Buy 4 x 220g) fat trimmed, halved crossways
Baby spinach
600 g
Garlic
4 clove(s), finely chopped
Filo pastry
16 sheet(s)
Harissa
2 tbs, paste
Fennel seeds
2 tsp
Oil spray
8 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C. Line a baking tray with baking paper. Heat the oil in a large frying pan over high heat. Season the lamb with salt and pepper. Cook for 1 minute each side or until browned. Transfer to a plate.
2
Cook the spinach and garlic in the same pan, turning, for 3 minutes or until spinach has wilted. Set aside to cool slightly. Squeeze the spinach to remove any excess liquid.
3
Place 1 filo sheet on a clean work surface with the shortest side closest to you. Lightly spray with oil. Cover with another filo sheet. Place one-eighth of the spinach along the centre of the edge closest to you. Top with lamb. Spread the lamb with a little harrisa paste. Fold in the sides of the pastry, then roll the pastry over to enclose filling. Place, seam-side down, on the prepared tray. Repeat with the remaining filo, spinach, lamb and harissa to make 8 parcels . Lightly spray with oil and sprinkle with the fennel seeds.
4
Bake for 10 minutes for medium or until the pastry is golden and the lamb is cooked. Set aside for 5 minutes to rest.
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