Low Fat Lamb Recipes

Ingredients:

***FILLING***
1/4 cup bulgur
1 cup hot water
1/2 lb lean ground lamb
1 tsp olive oil
1 small onion, finely chopped
1 clove garlic, minced
1/3 cup reduced-sodium chicken broth, defatted
2 tbsp golden raisins, chopped
2 tbsp chopped fresh mint
1 tbsp fresh lemon juice
1 tbsp tomato paste
1/2 tsp salt -plus more to taste
1/4 tsp freshly ground black pepper -plus more to taste
1/4 tsp freshly grated nutmeg
1/4 tsp ground cinnamon
***PASTRY***
3 tbsp olive oil
12 sheets phyllo dough, thawed
1 1/2 tsp sesame seeds

Instructions:

TO MAKE FILLING: 1. In a bowl, combine bulgur and water. Set aside to
soften, about 30 minutes. Drain and set aside. 2. In a large nonstick
skillet, cook lamb over medium-high heat, breaking it up into small pieces
with a wooden spoon, until well browned, 3 to 5 minutes. Transfer lamb to a
paper-towel-lined plate to drain. Wipe out skillet. 3. Heat oil in the
skillet over low heat. Add onion and garlic; cook, stirring, until onion is
softened and golden, 5 to 7 minutes. (Add 1 tablespoon water if onion gets
too dry.) Add lamb, reserved bulgur, chicken broth, raisins, mint, lemon
juice, tomato paste, 1/2 teaspoon salt, 1/4 teaspoon pepper, nutmeg and
cinnamon. Return to a simmer. Cook, stirring often, until liquid has been
absorbed, 5 to 10 minutes. Adjust seasoning with salt and pepper. Let cool.

TO PREPARE PASTRY & FORM TRIANGLES: 1. Preheat oven to 375°F. Lightly oil a
baking sheet or coat it with nonstick spray. 2. Put oil in a small bowl.
Dampen a pastry brush with water, shaking off excess. 3. Lay 1 sheet of
phyllo on a work surface with a short side closest to you. Brush lightly
with oil and place another sheet of phyllo on top. Lightly brush with more
oil. Cut phyllo lengthwise into 4 strips. Place 1 tablespoon lamb mixture
at the bottom of each strip and fold one comer of the strip diagonally over
the filling to the opposite edge, forming a triangle. Continue folding the
filling up in the pastry, as you would a flag. Place on prepared baking
sheet. Repeat with remaining phyllo and filling to form 24 triangles in
all. 4. Brush tops of triangles lightly with remaining oil and sprinkle
with sesame seeds. (The triangles can be formed, frozen on a baking sheet,
then transferred to plastic storage bags. They will keep, frozen, for up to
1 month. Do not thaw before baking.) 5. Bake for 15 to 20 minutes, or
until triangles are golden brown and crisp. Let cool slightly before
serving.

MAKES 2 DOZEN TRIANGLES.

85 calories per triangle; 3 grams protein; 4 grams fat(1.2 grams saturated
fat); 8 grams carbohydrate; 110 mg sodium; 7 mg cholesterol; 1 gram fiber.

Busted by Gail Shermeyer <4paws@netrax.net>



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Preparation Time: 0:00

Servings: 24