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Greek Lamb Tart
We've developed this recipe specifically with winter entertaining in mind. Whilst we still love a traditional roast, we wanted to give you another option - just watch your guests faces as you place this visually beautiful dish down in the middle of the table!
Prep: 40 mins
Cook: 25 mins
Serves 4
Excellent source of iron
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IngredientsLamb
Pastry
To serve
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Method |
Nutrition Information Per Serving
Serving size: 374g| Energy kJ (kcal) | 2720 (649) |
| Protein (g) | 24.9 |
| Fat (g) | 44.6 |
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Saturated (g)
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23.6 |
| Carbohydrate (g) | 34.8 |
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Sugars (g)
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6.7 |
| Sodium (mg) | 837 |
| Iron (mg) | 4.1 |
| Zinc (mg) | 3.0 |
| Vitamin B12 (ug) | 1.6 |
| Vitamin D (ug) | N/A |
| Selenium (ug) | 9.2 |
- If you are unable to locate lamb mince, just ask the butcher. They should be able to prepare some for you.
- Lamb mince requires good seasoning and needs to be browned. Place lamb mince into a frying pan and let it sizzle to brown then begin breaking up using a wooden spoon.
- Keep sheets of butter puff pastry in the freezer so you can make this tart in no time if friends show up for lunch.
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Serves: 4
Prep:
1 hour
Cook:
2 hours
Suitable Cuts: diced lamb shoulder, diced lamb rump, diced lamb leg
Please wait|
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BEEF + LAMB NEW ZEALANDPO BOX 33 648TAKAPUNA, AUCKLAND, NEW ZEALAND
FREEPHONE
0800 733 466enquiries@beeflambnz.co.nz   
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Pastry
Place the pastry sheets, one on top of the other, on lightly-floured benchtop. Roll out to fit a 24cm x 36cm oven tray. Use a sharp knife to lightly score a 2.5cm border all the way around the pastry and lightly prick the pastry with a fork. Brush with egg wash (set aside the remainder), and place in the refrigerator to firm up for 30 minutes.In a frying pan, heat a dash of oil and add the onions. Cook slowly over a gentle heat, stirring frequently for 15 minutes until golden.
Remove pastry from the refrigerator and brush once more with egg wash. Spread over the onions and sprinkle over the cumin seeds. Place in the oven and increase the temperature to 210°C. Cook for 10-15 minutes.
Lamb
Meanwhile, heat a large frying pan over a medium heat. Add the lamb mince and garlic and cook for 2 minutes. Stir frequently to break mince up a little. Add the tomatoes, tomato paste and chickpeas and cook until most of the moisture has evaporated, about 5-8 minutes. The lamb mince should be thick but not dry. Add the lemon zest and herbs. Season to taste.Remove pastry from the oven and spoon the lamb mince mixture over the onions. Scatter over the feta.
Return to the oven and cook for a further 5-10 minutes until the pastry is well browned around the edges and the base is well cooked with no signs of soggy pastry.
To serve
Scatter olives and extra chopped parsley over the tart, sprinkle or squeeze over the lemon juice and cut into pieces or slices. Serve with a green salad.