Greek lamb wellingtons

Feta cheese and/or chutney could replace the baba ganoush.

Ingredients

400 g	Lamb medallions, four medallions (Main)
¼ cup	Olive oil
4 Tbsp	Baba ganoush, or more if you require
2 Tbsp	Chopped mint
16 sheets	Filo pastry (Main)

Directions

1. Season the lamb on both sides with the pepper. Heat a little oil in a frying pan. Quickly sear the lamb on all sides. Cool.
2. Make a pocket in the centre of each medallion and fill with the combined baba ganoush and mint.
3. Lightly oil 3 sheets of filo pastry layering one on top of the other. Place a medallion on one end. Fold in the sides and roll up. Repeat with the remaining filo and medallions. Brush each one with oil. These may be refrigerated for up to 1 hour.
4. Heat the oven to 190°C.
5. Lightly oil the remaining filo sheets. Scrunch each one and pile on top of each parcel. Bake for 15-20 minutes, until golden.

See Jan's other lamb recipes

• Roast tamarind lamb
• Thai for two
• Moroccan salad