Spiced lamb in orange scented honey phyllo
Sweet sauces
I'm a huge fan of any sort of spiced, fruited meat dish- or "sweet meat" as my husband calls it. I often have ground lamb in the freezer, at the ready for a meatball, a bolognese or an african meatloaf dish I love that has a custard baked on top. But with honey on the brain, I immediately thought of the incredible Moroccan and Middle Eastern meals I have had with orange scented honey glazes, almonds in cinnamon and sugar and crispy, delicate phyllo. <br /> <br />I began by toasting and grinding some spices which were blended into the lamb with onions, garlic, ginger and tangerine peel. As I pondered the assembly and how to introduce the honey, I decided I wanted it to be layered inside the phyllo with the almonds, so you would get a hint of it with every bite. I hoped it might stay separate somehow but still all come together. <br /> <br />And boy, I was not disappointed. All those layers of crispy dough and honey butter formed a perfect shell of sweet without being overbearing. And the texture had just a slight bit of chew along with the crisp which transformed these simple lamb triangles into a true treat. The orange really comes through and is a perfect compliment to the lamb. Lamb candy! Next to the bisteeya (the only other recipe I tend to make with piles of phyllo) this is my favorite new combination. It is great as an appetizer, but would pair nicely with a salad for a full meal. <br /> <br />I certainly wish I had a better photo (it's sort of a cross between chicken wings and bad recipe photos from the magazines in the 70s), but the flavor is better even than I had hoped.
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