This dish is a surprise on a plate. Something a little unexpected, but a real treat for your guests at a Saturday dinner party. The complement of garlic, onion, sage and butter flavours in this are a match made in heaven, especially when paired with the lamb. This is definitely a recipe to enjoy!
Try clarified butter for cooking, for a higher smoke point. Put a butter block in a glad bag and leave in a pot of hot water until melted. Chill in the fridge until solid, and then wash off the white milk solids.
8 lamb back straps
2 tbsp olive oil
1 clove garlic
1 tbsp tomato paste
1 cup EASIYO natural yogurt
1 tablespoon chopped fresh sage or 1 ½ teaspoons dried sage
8 sheets filo pastry
Melted Westgold butter
Trim the fat from your meat and cut the meat into even-sized pieces. Heat the oil in a frying pan and brown the meat on both sides, then drain on absorbent paper.
Peel your onion and finely chop, then crush, peel and chop the garlic. Add the onion and garlic to the pan the meat was cooked in and saute for 5 minutes.
Mix the onion, garlic, tomato paste, yogurt and sage together. Cut the filo in half crosswise, then cover with a damp tea-towel. Place a piece of filo on a board, brush with melted butter then top with a second sheet on the diagonal to the first piece.
Place a piece of meat in the centre of the filo pastry and top with a quarter of the yogurt mixture. Gather the filo pastry around your meat mixture, bunching it up to form a parcel.
Place the parcels on a greased oven tray and bake at 190°c for 15 to 20 minutes or until golden.
Serve with a garden salad in Summer or a root vegetable medly in Winter.