LAMB SALAD IN PHYLLO  Suggested Preparation Tips
Roast the lamb and prepare the Kona Coffee Vinaigrette in advance. While the vinaigrette dressing is cooling, prepare the Mango Relish and let it chill for one hour. Finally, combine the lamb, vinaigrette dressing and other seasonings and chill for ½ hour while you prepare and bake the fillo shells. Ingredients
1 3/4 pound leg of lamb, roasted and cooled
3 sprigs chopped fresh thyme
2 cloves minced garlic
1/2 teaspoon ground black pepper
20 sheets Athens® Fillo Dough (9" x 14"), thawed
1/4 cup butter, melted
6 scallions, thinly sliced Cut lamb into strips and toss with thyme, garlic, black pepper, and 3/4 cup Kona Coffee Vinaigrette (recipe below). Chill for 1/2 hour. Layer 5 sheets of fillo brushing each with melted butter, repeat with remaining fillo. Cut each set of fillo into 6 inch squares. Place layered fillo in a 5 inch muffin pan, pressing firmly against bottom and sides. Bake in preheated 350° F oven for l0 to l5 minutes until golden brown. Remove from pan and cool. Arrange lamb mixture on shells. Garnish with scallions. Spoon prepared Mango Relish (recipe below) and spoon onto plate next to fillo shells. Serve chilled.
Yield: 8 shells
KONA COFFEE VINAIGRETTE Ingredients
1/2 cup ground Kona coffee beans (or other robust coffee beans)
1/2 cup champagne vinegar (or white wine vinegar)
1 1/2 tablespoons Dijon mustard
1 clove minced garlic
1 egg
1 cup walnut oil
1 tablespoon lemon juice
Salt and pepper to taste In small saucepan, bring coffee and vinegar to a simmer. Remove from heat and let stand for 2 hours at room temperature. Strain through coffee filter. Pour coffee-flavored vinegar into food processor and add mustard, garlic and egg. Process 3 to 4 minutes. Slowly pour oil into running food processor. Season with lemon juice, salt and pepper. Leftover vinaigrette can be used as a delicious and different salad dressing.
MANGO RELISH Ingredients
1 mango, peeled and cut into strips
2 scallions, thinly sliced
2 tomatoes, peeled and cut into strips
1 tablespoon olive oil
Salt and pepper Mix mango, scallions and tomatoes and toss with olive oil, salt and pepper. Chill for 1 hour.
GENERAL FILLO DOUGH HANDLING DIRECTIONS
1. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.
2. Carefully unroll fillo sheets onto a smooth, dry surface.
3. Cover fillo completely with plastic wrap, then a damp towel.
4. Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.
5. Microwave butter until melted. This will give you a lighter and flakier pastry.
6. Brush each layer of fillo with melted butter, margarine or oil.
7. To prevent edges from cracking, brush edges first and then work into center.
8. Be sure to brush the last layer of fillo with melted butter.
9. Fillings should be chilled and not excessively moist.
10. Fillo may be rolled and refrozen to store when not in use.
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