Lamb Manti with Yoghurt and Burnt Butter

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Lamb Manti with Yoghurt and Burnt Butter

Recipe By Michael Weldon

Ingredients

  • 250 g Coles lamb mince

  • 1 onion, diced 

  • 2 garlic cloves, grated

  • 1 tsp smoked paprika, plus extra for garnish

  • 1 tsp dried mint, plus extra for garnish

  • 1 tsp sea salt

  • 60 wonton wrappers

  • ½ cup Greek yoghurt

  • ½ lemon, juice

  • ¼ cup Coles butter

  • ¼ bunch parsley, roughly chopped

Method

  • Mix together the onion, garlic, paprika, dried mint, salt and lamb mince.

  • Place teaspoon of lamb mince mix in the middle of the wrapper. Brush the edges of the wrapper with a small amount of water. Fold two sides together then the other two sides. Fold the opened edges of the wrapper together and press into a diamond shape making sure to squeeze out any air. Repeat this process until all the wrappers are filled.

  • In a small saucepan over a medium high heat melt the butter until it begins to brown. Add a squeeze of lemon to the pan and remove from the heat. Keep warm for serving. 

  • Spread the yoghurt across the base of the serving plate in an even thin layer. Bring a saucepan of water to a gentle boil. Cooking in batches add the Manti to the pot and cook for 5-6 minutes until the wrappers are cooked. Remove with a slotted spoon and place on your serving plate. Repeat the process with the second batch. 

  • Drizzle the butter over the dumplings. Sprinkle over the chopped parsley, extra dried mint and smoked paprika.

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