Minted Lamb Parcels

Crisp lamb parcels flavoured with mint, cinnamon and sweet pepper, make perfect finger food for parties or for a light lunch. They can be prepared an hour or so in advance and covered with cling film, then baked at the last minute. Serve warm with spicy Waitrose Salsa Relish.


  • 500g Waitrose Ground Farmhouse Lamb
  • 1 tsp cinnamon
  • ½ tsp paprika
  • ½ tsp cayenne pepper
  • 1 tbsp mint, chopped
  • Salt
  • Freshly ground black pepper
  • A few sheets of filo pastry
  • 25g butter, melted


  1. Heat a frying pan until hot, add the lamb and fry without any oil for 1-2 minutes. Add the cinnamon, cayenne pepper, paprika, mint, salt and pepper. Continue to cook, stirring frequently, for about 8-10 minutes or until the juices run clear and there is no pink meat.
  2. Cut the filo pastry into rectangles approximately 18cm x 13cm. Place a little of the mixture along the long edge of the pastry, leaving a margin on either side. Roll it up like a cigar, tucking in the sides.
  3. Brush each parcel with melted butter, place on a baking tray in a preheated oven at 220°C, gas mark 7, for 15 minutes or until crisp and golden. Serve while still warm with Waitrose Salsa Relish.
  • Preparation time: 30 minutes
  • Cooking time: 25 minutes
  • Total time: 55 minutes 55 minutes

Makes: 18 - 20

Nutritional Info

Typical values per serving:

Energy 359.824kJ
Fat 5.1g

per roll

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This recipe was first published in Mon Sep 01 01:00:00 BST 1997.