Description
Tender lamb, creamy feta, and thyme combine in this elegant appetizer. Perfect for a party or a romantic dinner.
Ingredients
Units
Scale
- 1-2 lbs (454-907 g) lamb shoulder/leg
- Salt
- Pepper
- Olive oil
- 5 cloves garlic
- 1 onion
- 2 tbsp Thyme
- 2 large carrots
- 1 tbsp peppercorns
- 2 cups (473 ml) Red wine
- 2 sheets Puff pastry
- Butter
- 1/2 cups (118 ml) Sour cream
- 1/2 cups (118 ml) Feta
- 1 tbsp Thyme
- Salt
- Pepper
- 1 small clove Garlic
- 1 tsp Lemon Zest
Instructions
- Season lamb with salt and pepper.
- In a heavy braising pan, heat oil and sear lamb on all sides.
- Preheat oven to 325°F (163°C).
- On the stove, add garlic, onion, thyme, carrots, and wine. Bring to a simmer, cover, and transfer to the oven.
- Cook until lamb is done and tender, about 2 hours.
- Once cooked, pull lamb with a fork into bite-sized pieces.
- For the Puff Pastry:
- Roll out puff pastry and cut into small circles or squares.
- Brush with butter, oil, or egg wash and bake according to package directions.
- For the Feta Cream:
- Stir together all ingredients, taste and adjust seasonings.
- Assemble pulled lamb on puff pastry rounds and top with feta cream.
Notes
- For more intense lamb flavor, marinate the lamb for at least 4 hours before cooking.
- If you don’t have puff pastry, substitute small crackers or toasted baguette slices.
- The feta cream can be made ahead of time and stored in the refrigerator for up to 2 days.
- Prep Time: 30 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 lamb bites
- Calories: 250
- Sugar: 2
- Sodium: 400
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 8
- Carbohydrates: 15
- Fiber: 2
- Protein: 20
- Cholesterol: 80