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Leftover lamb filo cigars
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Total Time:
40 minutes
Turn Easter leftover lamb into crispy filo canapés with mint dipping sauce and reheated gravy for delicious bites.
Ingredients:
  • 500 g leftover roast lamb or roast beef
  • 500 ml leftover gravy
  • 2 bunches of fresh mint (60g)
  • 1 x 270 g pack of filo pastry
  • ½ a clove of garlic
  • 1 lemon
  • 1 tablespoon capers
  • 2 anchovies in oil from sustainable sources
  • extra virgin olive oil
  • red wine vinegar
  • 1 teaspoon Dijon mustard
Instructions:
  • Prepare the lamb filling by shredding the leftover roast meat in a large bowl. Pour over the gravy (heat if needed), add a few sprigs of chopped mint, and season with salt and pepper. Lay out the filo sheets, brush with oil, and cut into fat strips. Preheat the oven to 180ºC/350ºF/gas 4. Place 2 tablespoons of filling near the bottom of each strip. Shape into cylinders, fold in the sides, and roll up, sealing with oil. Place on a baking tray lined with baking paper. Brush with oil and chill or bake for 20 minutes until golden. Make the mint sauce by grating garlic and lemon zest, then chopping with capers, anchovies, and mint. Mix in olive oil, red wine vinegar, and mustard. Heat the gravy, scatter mint leaves, and serve with the mint sauce. Enjoy!

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