Oriental Lamb Baskets: a journey of exotic flavors.
Cooking is a way to travel while staying in your own kitchen, and my Oriental Lamb Baskets are the perfect proof of that.
If you follow my blog, you know how much I love experimenting: I enjoy discovering international recipes and distant cultures, then bringing them to my table and sharing them with you. This preparation was born from that desire to explore: it is a meeting of flavors so unique that it cannot simply be described, it must be savored bite after bite.
This dish has a special meaning for me; the first time I made these baskets was several years ago, during an afternoon in the kitchen with my daughter.
It is a recipe that combines the tenderness of lamb with a mix of spices, rice and aromas typical of Asian cuisine, creating a refined and unforgettable balance.
It is the ideal choice if you want to amaze your guests or if you are organizing a romantic dinner: the basket presentation makes the dish elegant, while the taste takes us far from our daily habits.
Lamb, a noble ingredient of our tradition, is here reinterpreted in an exotic key.
The spices do not cover the flavor of the meat, but enhance it, creating a unique sensory experience.
This aromatic dish is perfect for those who want to step away from “classic eating” and treat themselves to a moment of pure gourmet pleasure.
Preparing the oriental lamb baskets is simpler than it seems, but the final result will make a beautiful impression.
They are little treasures of flavor that enclose the essence of distant lands, ready to be discovered and enjoyed. Let yourself be guided by the aromas of the spices and make this delight yourself: your palate will thank you!
About 183 kcal per basket
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Cooking time: 40 Minutes
- Portions: 8 baskets
- Cooking methods: Boiling, Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make Oriental Lamb Baskets
- 11 oz lamb (leg)
- 1 1/4 cups rice (basmati or parboiled rice)
- 8 sheets phyllo pastry (or brik)
- 1 tbsp soy sauce
- 1 tsp ground coriander
- 1.1 oz sun-dried tomatoes
- to taste salt
- to taste pepper
- to taste rosemary
- to taste mint
- 1/2 onion
- 3 tbsp extra virgin olive oil
Tools
- 8 phyllo pastry sheets
Preparation of Oriental Lamb Baskets
Cut the lamb into very small stew-sized 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 (rub it a little between your hands), cooking over medium heat and adding a little water if necessary.
Finish cooking in the pan and add the soy sauce, chopped sun-dried tomatoes, chopped coriander, mint and mix everything well, season with salt and pepper and complete the cooking.
Meanwhile, cut discs from the phyllo or brik sheets, layering 4 sheets, place them into not-too-large molds, or muffin tins, to form baskets and bake them for a few minutes at 320°F (160°C) being careful they do not burn—they should only be slightly 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 is very al dente, drain it and add it to the pan with the lamb which should be almost cooked.
Fill the baskets with the cooked meat and return to the oven at 338°F (170°C) for 4–5 minutes, taking care they do not brown too much.
Plate and serve hot.
