Cooks in: 1h 10mins
Levels: Medium
Serves: 4
List of Ingredients
- 9 OZ. of lamb fillets
- 7 OZ. of buffalo mozzarella
- 4 WHOLE of round sheets phyllo dough
- 1 WHOLE of plum tomato
- 1 WHOLE of egg
- Rosemary
- Garlic
- Sage
- Basil
- Butter
- Extravirgin olive oil
- Coarse and fine salt
Method
1
Brown the lamb fillets in a hot pan with a drizzle of oil, a pat of butter, coarse salt, rosemary, sage and 1 smashed clove of garlic.
2
Wrap the fillets in aluminum foil and set aside to rest for at least 30 minutes, then cut into 2-inch-thick slices. Slice the tomato lengthwise; slice the mozzarella and pat the slices dry with a paper towel.
3
Divide the mozzarella, lamb and tomato into 4 portions. Lay the 4 round sheets of phyllo dough on a work surface, place the mozzarella, lamb and tomato in the middle of each sheet.
4
Dress with a drizzle of oil, salt and basil cut into thin strips. Brush the phyllo dough with beaten egg and fold the sheets to close forming half-moons.
5
Seal the edges well. Bake the half-moons at 350 °F for about 20 minutes and serve immediately.