Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

--------------------------FILLING-------------------------------
1 tb Butter 8 oz Ground lamb
1 Onion, finely chopped 1 c Fresh parsley, chopped
pn Dried thyme

---------------------------PASTRY--------------------------------
9 Sheets phyllo pastry 2 tb Olive oil
1/2 c Butter, melted

For Filling: Melt 1 tbsp butter in a large skillet over med-high
heat. Add onions and thyme, saute until onion is golden, about 5
minutes. Add lamb, saute until coked through, about 6 minutes. Remove
from heat, stir in parsley, season with salt pepper; allow to cool.

For Pastry: Place a sheet of phyllo on work surface with long edge
parallel to edge (cover remaining pastry sheets with plastic and a
damp towel). Brush sheet with melted butter, top with another phyllo
sheet and brush with butter. Top with a 3rd sheet and brush with
butter. Cut pastry stack crosswise into 3 rectangles. Spoon to Tbsp
of lamb mixture across the short edge of each rectangle, leaving a 2"
border at the bottom and 1/2" at the sides. Fold the 2" border over
filling, fold in the sides; roll up. Repeat pastry layering, filling
and rolling with remaining phyllo and lamb mixture.

Heat oil in a large skillet over med-high heat. Cook lamb rolls in
batches until golden on all sides, turning often; about 4 minutes per
side. Drain on paper towels and serve warm.

From: Bon Appetit, May 1995, 'The Mediterranean, A Delicious Voyage of
Discovery' Typed by: Bob 8-{)
Submitted By ROBERT WHITE On 05-16-95

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