Quinoa and lamb confit samosas recipe

  • Serves 16
  • 20 mins to prepare and 2 hrs 40 mins to cook
  • 340 calories / serving
  • Freezable
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033405 HERO

Pre-heat the oven to 150 C. Rinse the quinoa and cook 15 minutes over a low heat and covered in lightly salted water, drain and set aside in a bowl.

In a large roasting tin, lay a large sheet of foil, place the lamb in the centre, top with the garlic, herbs and the butter and seal tightly. Place in the oven and roast for 2 ½ hours, leave to cool then shred the lamb from the bone and mix with the quinoa. Turn the oven to 210 C.

Make the samosas by pulling strips of filo pastry off the stack and brushing them with butter. Place a tablespoon of the lamb mixture at one end of the strip and fold the strips into triangles. Brush with butter and place on a wire rack in the oven until golden brown.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 250g quinoa
  • 600g lamb shoulder, on the bone
  • 1 onion, roughly chopped
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • 1 small bulb of garlic, halved
  • 250g unsalted butter
  • filo pastry
  • sea salt
  • freshly ground pepper
  • Energy 1420kj 340kcal 17%
  • Fat 20g 29%
  • Saturates 11g 55%
  • Sugars 2g 2%
  • Salt 0.1g <1%

of the reference intake
Carbohydrate 29.4g Protein 10.6g Fibre 1g


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