Lamb and coriander parcels Recipe

Crisp brick pastry parcels with a lamb, shallot and coriander filling.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(10 votes) 4.5/5

Les ingrédients

Pour people
  • Trimmed leg(s) of lamb : 300 g
  • Pickled lemon(s) : 0.5 whole
  • Shallot(s) : 1 whole
  • Fresh coriander : 0.5 bunch
  • Paprika : 5 g
  • Brick pastry sheet(s) : 6 whole
  • Olive oil : 50 ml
  • Flat leaf parsley : 0.25 bunch
  • Ground cumin : 5 g
  • Piment d'Espelette : 2 g
  • Fine salt : 6 pinch(es)


  • ETAPE 1

    Use a food processor or a knife to mince the lamb. Peel and finely slice the shallot. Cut the pickled lemons into quarters, remove the seeds and then dice the peel. Pick and chop the parsley and coriander. Mix the lamb with the shallot, lemon, herbs and spices and then season with salt and piment d'Espelette.

  • ETAPE 2

    Cut the pastry into equal sized triangles and then fill with the lamb mixture. Fold the pastry around the meat to create samosa shaped parcels.

  • ETAPE 3

    Heat a frying pan and add a splash of olive oil. Cook the parcels for 3 minutes on each side.

Chef's tip

«Feel free to cook the parcels in the oven: place on a greased baking sheet and cook for 5 minutes at 230'C.»

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