Spiced Lamb Easter Wreath | Recipe

I absolutely love this time of year. The sun shines more, tulips are in bloom, and the Easter holidays are in full swing – which means it’s the perfect time to get together with family and friends over a big tasty lunch. With everyone living such busy lives, it’s so lovely to savour a meal with those you love, which is why I’ve pulled out all the stops, putting a twist on your Easter lunch with my Spiced Lamb Easter Wreath!

I wanted to create a centrepiece that will wow – yet one that doesn’t mean slaving away in the kitchen – let’s save time for Easter egg hunts right?! A dish that’s fun for the kids can get involved with making, as I think it’s so important for little ones to join in with every part of meal time (I can’t wait for Aub’s to be able to when she’s older). So I’m pretty proud of this recipe that I’ve made in collaboration with Try Lamb, and I can’t wait to see your recreations sitting on your family tables. 

With family and lamb at the heart of this dish, it’s an excellent source of protein, whilst also providing the body with essential vitamins and minerals that contribute to overall health and wellbeing. Serve with asparagus, throw in some tzatziki if you fancy, and get ready for the compliments to come flooding in!

INGREDIENTS:

· 500g lamb mince (I used 10% fat)

· 1 medium white onion, finely chopped

· 1 large garlic clove, finely chopped

· 1 tsp mixed spice

· 1 tsp cinnamon

· ½ tsp ground cumin

· 2 tbsp tomato puree

· 50g dried chopped apricots

· 50g pine nuts

· 8½ sheets filo pastry

· 70g melted butter

· Sesame seeds

· Rosemary, to serve (optional)

· Asparagus, to serve (optional)

METHOD:

1.     Place the lamb in a frying pan over a high heat. When it starts to brown, add the onion, garlic, spices, tomato puree and apricots. Stir, cover, and cook over a medium to low heat for 15-20 minutes.

2.     Whilst the lamb is cooking, place the pine nuts in a frying pan and allow to brown slightly, stirring continuously. Remove from the heat and set side.

3.     Preheat the oven to 180oc. Place 1 sheet of filo pastry on a clean surface (I used grease proof paper) and brush with melted butter. Top with another sheet of filo pastry and repeat to use 4 sheets. Whilst doing this, keep all remaining sheets under a damp tea towel to stop them from drying out.

4.     Stir in the pine nuts to the lamb mixture, and lay half the mixture length ways in a line along the middle of the pasty. Roll the sheet away from you to make a long tube and transfer to a lined baking tray, with the seam underneath. Shape in to a semi-circle.

5.     Repeat with another 4 sheets of filo pastry and lamb mixture. Halve the remaining pastry, brush with butter and wrap around the joins of the tubes to form a wreath shape. Brush with butter, sprinkle with sesame seeds and bake for 15-20 minutes or until golden.

6.     Whilst cooking, prepare your asparagus, and any other sides you fancy adding, and serve the wreath topped with fresh rosemary.

Have a wonderful Easter, and please do share your wreath recreations with me on Instagram @hannahmummymills.

*THIS POST HAS BEEN KINDLY SPONSORED BY TRY LAMB, HOWEVER AS ALWAYS ALL IMAGES AND OPINIONS ARE OF MY OWN. THANK YOU FOR READING!