Chef Adam Moore Australian Lamb Samosa “Sacks”

  • Prep time 30Min
  • Cook time 10Min
  • Technique Pan Fry / Saute, Bake
  • Meat Lamb
  • Cut
  • Serves 24

Pasture raised Australian lamb baked inside a golden pastry shell with Vegemite braised vegetables and melted cheese. A great snackable, poppable option for in-room snacking or as a dine-in appetizer.


2 Tablespoons vegetable oil

1 small onion, minced

1 pound Australian lamb, ground

2 Tablespoons flour

1 cup beef stock

1 small carrot, minced

1 celery stalk, minced

1 clove garlic, minced

1 Tablespoon tomato paste

1 Tablespoon Worcestershire

1 teaspoon Vegamite

1 teaspoon fresh thyme, minced


24 wonton wrappers

Egg wash, as needed



In a large skillet over MEDIUM-HIGH heat, add oil and onion. Cook until onion is translucent- about 4 minutes.

Add lamb to the skillet with the onion and cook until browned, while breaking into fine bits- about 5 minutes.

Next, reduce heat to MEDIUM, add remaining ingredients and cook until carrot and celery is tender and the mixture is thickened – about 7 to 10 minutes.

Remove mixture from heat and cool under refrigeration.

Once lamb mixture is cooled, place a small amount in the center of each wonton, brush the edges with egg wash and form into a “sack”. Pinch the top tightly to seal. At this point they can be refrigerated or frozen until ready to use.

When ready to serve, preheat an oven to 400F and place “sacks” into the oven for 8-10 minutes (fresh) or 15-20 minutes (frozen).