The oriental lamb baskets are a recipe from a culture somewhat distant from ours, but as you have seen on my blog, there are several international recipes because I really enjoy experimenting with recipes from other countries.
This recipe is a meeting of flavors that cannot be described, only tasted, very good, and with a taste that takes us far from our classic dining.
I recommend preparing them maybe for a romantic dinner or a dinner where you want to make a good impression.
To be honest, the first time I made them, I did it together with my daughter several years ago.
These oriental baskets are a delicious recipe that combines exotic flavors with traditional ingredients.
This refined and flavorful dish combines the tenderness of lamb with a mix of spices and aromas typical of Asian cuisine, creating a unique and unforgettable taste experience.
Make the oriental lamb baskets yourself.
Approx. 183 Kcal per basket
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 8 baskets
- Cooking methods: Boiling, Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Making Oriental Lamb Baskets
- 10.5 oz lamb (leg)
- 1.1 cups rice (basmati or parboiled)
- 8 sheets phyllo dough (or brick)
- 1 tablespoon soy sauce
- 1 teaspoon coriander powder
- 1.1 oz sun-dried tomatoes
- to taste salt
- to taste pepper
- to taste rosemary
- to taste mint
- 1/2 onion
- 3 tablespoons extra virgin olive oil
Tools
- 8 phyllo dough sheets
Preparation of Oriental Lamb Baskets
Cut the lamb into very small pieces and meanwhile, sauté the chopped onion in 3 tablespoons of extra virgin olive oil.
Once the onion is golden, add the lamb and the chopped rosemary (crush it a bit with your hands), cooking over medium heat and adding a little water if necessary.
Complete the pan cooking and add the soy sauce, chopped sun-dried tomatoes, chopped coriander, mint, and mix everything well, adjust the salt and pepper, and finish cooking.
Meanwhile, cut discs of phyllo or brick dough, layering 4 of them, insert them into molds not too large, or into muffin molds, to form baskets and bake them in the oven for a few minutes at 320°F being careful not to burn them, they should be just a bit colored, then set them aside.
You should get at least 8 with this amount.
In a separate pot, boil the rice in salted water, once it reaches a very al dente texture, drain it and add it to the pan with the almost cooked lamb.
Fill the baskets with the cooked meat and re-bake at 340°F for 4-5 minutes, being careful they don’t get too colored.
Plate and serve hot.
