Mini Lamb Wellington Bites

Recipe provided by American Lamb Board courtesy of The Curious Plate

Servings: 20-30 bites | Prep: 10 min | Cook: 20 min

Directions

1. Remove the phyllo shells from the freezer and place them on the kitchen counter. Allow them to come to room temperature.
2. Next, preheat a large non-stick skillet to medium-high heat.
3. Add the olive oil, American lamb leg roast cubes, kosher salt and pepper.
4. Sear the cubes, about 2 minutes per side until golden brown.
5. Remove the cubes from the skillet with a slotted spoon and set aside on a plate to rest for at least 3 minutes.
6. In the same skillet as the lamb, add the white wine and deglaze the skillet over medium-high heat. You want to scrape up any browned bits from the bottom!
7. Next, melt the butter and add in the mushrooms and cook until softened, about four to 5 minutes.
8. Next, add in the shallots, garlic, rosemary, kosher salt and pepper. Stir and keep cooking for about 5 more minutes.
9. Next, add in the flour and cream.
10. Stir to combine and cook for about a minute.
11. Add in the reserved lamb cubes and heat through.
12. Remove skillet from heat.
13. To serve, place mini filo shells on a serving platter. Spoon the lamb wellington mixture into each filo shell and garnish with chives. Serve and enjoy!

*Note: The USDA recommends that lamb reach an internal temperature of at least 145 degrees F with a 3-minute rest.