Harissa lamb backstraps on wilted spinach
Try our gourmet ‘sausage’ rolls with the harissa giving them a spicy hit.
Lamb backstrap, raw
700 g, (Buy 4 x 220g) fat trimmed, halved crossways
Baby spinach leaves
4 clove(s), finely chopped
2 tbs, paste
8 x 3 second spray(s)
- 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.
- 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.
- 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.
- Bake for 10 minutes for medium or until the pastry is golden and the lamb is cooked. Set aside for 5 minutes to rest.
SERVING SUGGESTION: Reduced-fat hummus and a salad made of 4 zucchini, peeled into ribbons, 1 cup fresh mint leaves and 2 tablespoons lemon juice.