Phyllo Stuffed with Lamb and Maple Oyster Mushrooms

Lamb / Recipes with Maple Sugar / Recipes with Maple Syrup

Recipe — Lamb Puff with Maple Oyster Mushrooms
Preparation Time:
Cooking Time:
4 portions
Metric Imperial


  • 2 boneless lamb loin
  • 1 tablespoon butter
  • 2 tablespoons melted butter
  • 4 sheets phyllo dough
  • 1/4 cup shallots or red onion, minced
  • 7 oz oyster mushrooms or others phyllo dough
  • 1/3 cup maple syrup (preferably amber syrup for its rich flavour)
  • 1 tablespoon balsamic vinegar
  • 1/3 cup Maple sugar
  • 3 tablespoons white or white wine vinegar
  • 1 cup beef stock


  1. Preheat oven to 180° C (350° F).
  2. Trim fat and skin from lamb.
  3. In large skillet, melt the 15 ml (1 tablespoon) butter over high heat and sear the lamb loins, browning on all sides.
  4. Remove meat and wipe fat from skillet with a paper towel. Put lamb in refrigerator for 5 minutes.
  5. Brush the 4 phyllo sheets with the 30 ml (2 tablespoons) melted butter. Layer 2 phyllo sheets and fold them in half. Put one cooled lamb loin on folded phyllo sheets and wrap.
  6. Repeat with remaining loin. Bake 15 to 20 minutes, depending on how you like your lamb.
  7. Meanwhile, in same skillet, sauté the shallots and mushrooms.
  8. Deglaze with the maple syrup and cook 4 over medium heat.
  9. Add balsamic vinegar and simmer 4.
  10. In small saucepan, combine sugar and white vinegar and let it colour over high heat.
  11. Deglaze with beef stock and reduce 10 minutes.
  12. Add mushrooms to sauce.
  13. Heat 4 serving plates. Cover with sauce.
  14. Cut each lamb loin into 4 to 6 pieces and divide among prepared serving plates.
  15. Serve immediately.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

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More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.