« back to recipes

Minted Lamb Tartlets

Main Courses

Serves 24

Minted ground lamb makes the filling for these delicious tartlets. Made with fresh pastry dough these tartlets can be used as a main course or a unique appetizer. Serve with Ferrari-Carano Merlot.


Tartlet Shell

  • 2-1/2 cups all-purpose flour
  • 1 tsp salt
  • 1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
  • 5 Tbsp (or more) ice water


  • 2 Tbsp olive oil
  • 1/2 cup finely chopped onion
  • 1/2 pound lean ground lamb
  • 3 Tbsp minced fresh mint
  • 1/3 cup plain whole-milk yogurt
  • 2 tsp honey

Tartlet Shell

Blend flour and salt in processor. Add butter and process, using on/off turns, until coarse meal forms. Add 5 Tbsp ice water and blend until dough comes together in moist clumps, adding more water by teaspoonfuls if dough is dry. Gather dough into a ball and divide in half. Flatten into disks. Wrap in plastic and chill at least 2 hours and up to 1 day.

Roll out 1 dough disk to 1/8-inch thickness. Using 2-1/2-inch-diameter cookie cutter, cut out rounds. Gather dough scraps, roll out dough and cut enough additional rounds to make 24. Press 1 pastry round into each 1-3/4 x 3/4-inch cup of 2 mini-muffin pans. Pierce pastry rounds with a fork. Chill until very cold and firm, at least 2 hours.

Preheat oven to 400°. Bake tartlet shells until golden, about 14 minutes. Cool shells in pans 5 minutes; lift shells from pans and cool on racks. Repeat with second dough disk to make 24 more shells. (Can be made 1 day ahead. Arrange shells on baking sheets; cover and chill.)


Heat oil in heavy medium skillet over medium heat. Add onion; sauté until translucent, about 4 minutes. Add lamb and 1 Tbsp mint. Sauté mixture until lamb is cooked through, breaking up with a fork, about 5 minutes. Remove from heat. Season filling with salt and pepper. Mix yogurt, honey and remaining 2 Tbsp of mint in a small bowl. (Filling and yogurt topping can be made 1 day ahead. Cover separately and refrigerate.)

Preheat oven to 400º. Spoon 2 tsp lamb filling into each of 24 shells. Bake tartlets until heated through, about 5 minutes (or 8 minutes if chilled). Arrange tartlets on platter. Top each with small dollop of minted yogurt.