Returns Monday 12 February on TVNZ 2

My Kitchen Rules Australia

Returns Monday 12 February on TVNZ 2

Mell and Cyn - Lamb Cigars

with Mint Yoghurt Sauce

Prep time: 45 mins    Cook time: 30 mins    Serves: 6


12 sheets fresh filo pastry

50g butter, meltedMint Yoghurt Sauce

125ml plain Greek yoghurt

Juice of 1 lemon

1/4 cup finely chopped mintLamb Filling

2 tbs extra virgin olive oil

1 onion, finely chopped

2 cloves garlic, finely chopped

300g lamb mince

1 tsp ground cumin

1 tsp ground coriander

1 tsp ground ginger

1/2 tsp ground cinnamon

1/2 tsp ground cardamon

Zest of 1 lemon, finely grated

1/4 cup pine nuts, toasted


  1. To make mint yoghurt sauce, combine all ingredients in a bowl. Season. Refrigerate until required.
  2. To make filling, heat oil in a frying pan over medium heat. Cook onion and garlic until soft and golden.
  3. Increase heat to medium and add lamb. Cook, breaking up lamb with a fork, for 2 minutes, or until lamb is just cooked. Stir in spices and juice. Season. Transfer to a bowl to cool completely.
  4. To make cigars, place 1 pastry sheet on a work surface and brush with melted butter. Spoon 2 tablespoons of the filling along 1 long edge. Fold in short sides 2cm. Roll up tightly to form a cigar shape. Place on prepared oven tray.
  5. Repeat with remaining pastry, butter and filling.
  6. Heat a large frying pan or electric hotplate over medium heat. Spray cigars all over with vegetable oil and cook, turning, until golden, crisp and hot.
  7. Serve lamb cigars with yoghurt sauce.