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    Mediterranean Crispy Lamb Rolls

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    Mediterranean Crispy Lamb Rolls

    Ground Welsh lamb, combined with onion, peppers and mushrooms, makes a tasty filling for crispy filo pastry rolls. Perfect for a summer lunch or supper.

    • Preparation time: 15 minutes
    • Cooking time: 30 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 4 as a main course


    • 2tbsp Waitrose Olive Oil
    • 1 onion, finely chopped
    • 1 red pepper, finely chopped
    • 1 green pepper, finely chopped
    • ½ x 250g pack Waitrose Organic Mushrooms, finely chopped
    • 1 x 500g pack Waitrose Welsh Ground Lamb
    • 1 x 150g tub Waitrose Fresh Red Pesto
    • 200g Waitrose Basmati Rice, cooked
    • Salt
    • Freshly ground black pepper
    • 16 sheets filo pastry
    • 1 medium egg, beaten
    • Vegetable oil for frying


    1. Heat the olive oil in a large frying pan and fry the onion and the peppers until soft.
    2. Add the mushrooms and stir-fry until soft. Add the lamb and fry for 10-15 minutes or until thoroughly cooked. Stir in the pesto and cooked rice, season, then leave to cool.
    3. Take two sheets of filo pastry and place 2tbsp of filling across the short side of the pastry, leaving a 4cm gap at the edges. Brush the edges with beaten egg, fold in and roll up like a spring roll.
    4. Heat the vegetable oil in a deep fat fryer or heavy based saucepan until hot (a cube of bread should brown in 30 seconds). Fry the rolls in batches for 3 minutes or until crisp and golden.
    5. Remove the rolls with a slotted spoon and drain on kitchen paper. Keep warm while frying the remainder. Serve with pan-fried spinach and Waitrose Red Pesto Vinaigrette drizzled over the top.

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    For a delicious, quick and easy to prepare supper, cut a round Italian focaccia bread in half horizontally, carefully scoop out the centre then fill with the lamb mixture (omitting the rice). Spread garlic butter on top and bake in the oven until thoroughly cooked and golden.


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