Filo Lamb Roast Recipe

The Filo Lamb Roast is a show-stopping dish, with succulent lamb wrapped in crispy filo pastry. Infused with aromatic herbs and spices, this roast is perfect for festive occasions or a special dinner.

Ingredients

600g lean lamb fillet
6 sheets filo pastry
Olive oil spray
4-8 Tbsp fruit chutney (according to taste)
2 Tbsp canola oil
600g small washed new potatoes
2 cups pumpkin diced
2 large onions, halved or 4 small roasting onions
1 Tbsp Rosemary, fresh or dried
2 cloves garlic, crushed
1 Tbsp minced ginger
2 zucchinis, sliced
2 carrots, sliced
1 large bundle of green vegetables eg beans / snowpeas / fresh asparagus OR
2 cups frozen peas

Method

Take filo pastry and layer on top of each other, spraying every alternate one lightly with olive oil spray.
Place lamb fillet in the centre and smear lightly with fruit chutney.
Fold pastry over, sealing in edges and roast for approximately 90 mins on 180ºC until cooked in the centre.
Meanwhile heat half the canola oil in a separate roasting pan.
Cut the washed new potatoes in half and add to the pan with some fresh or dried rosemary.
Roast in the oven for 30-50 minutes, turning every 10 minutes, until soft in the centre.
In another roasting dish, heat the remaining canola oil and add pumpkin, onions, garlic and ginger.
Roast until cooked, turning vegetables and rotating dish every 20 minutes to ensure even browning.
Steam or microwave zucchini, carrots and other green vegetables.
 To serve, place the Portion Control Disc on top of a dinner plate. Fill the protein section with the filo wrapped meat, the carbohydrate section with the new potatoes and the other sections with the vegetables.
Remove Disc before eating.