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Lamb Salad in Phyllo With Kona Coffee Vinaigrette

Total Time: 50 MIN Makes: 8 shells
Prep Time: 35 MIN Cook Time: 15 MIN

Suggested Preparation Tips: Roast the lamb and prepare the Kona Coffee Vinaigrette in advance. While the vinaigrette dressing is cooling, prepare the Mango Relish and let it chill for one hour. Finally, combine the lamb, vinaigrette dressing and other seasonings and chill for ½ hour while you prepare and bake the Phyllo shells.

  • 1 3/4 pound leg of lamb, roasted and cooled
  • 3 sprigs chopped fresh thyme
  • 2 cloves minced garlic
  • 1/2 teaspoon ground black pepper
  • 20 sheets Athens® Phyllo Dough (9″ x 14″), thawed
  • 1/4 cup butter, melted
  • 6 scallions, thinly sliced


Cut lamb into strips and toss with thyme, garlic, black pepper, and 3/4 cup Kona Coffee Vinaigrette. Chill for 1/2 hour. Layer 5 sheets of Phyllo brushing each with melted butter, repeat with remaining Phyllo. Cut each set of Phyllo into 6 inch squares. Place layered Phyllo in a 5 inch muffin pan, pressing firmly against bottom and sides. Bake in preheated 350° F oven for l0 to l5 minutes until golden brown. Remove from pan and cool. Arrange lamb mixture on shells. Garnish with scallions. Spoon prepared Mango Relish and spoon onto plate next to Phyllo shells. Serve chilled.