Lamb Tartlets with Ricotta & Mint

Grab some frozen puff pastry at the grocery store, and you'll be enjoying these flavorful lamb tartlets in no time.
Publish date:
Lamb Tartlets with Ricotta & Mint

Recipe by Selma Brown Morrow

Start to Finish: 30 minutes

Servings: Make 4 tartlets


  • 1 sheet frozen puff pastry (from one 14-oz. package or half of 17.3-oz. package)—thawed, cut into 4 pieces, and pierced all over with fork

  • 1 1/2 lb. ground lamb

  • 2 carrots, peeled and finely chopped

  • 1/2 cup chopped scallions

  • 3 cloves garlic, finely chopped

  • 2 tbsp. olive oil

  • 1 tsp. ground allspice

  • 1/2 tsp. cayenne

  • 1 can (14.5 oz.) diced tomatoes

  • 1 tsp. red wine vinegar

  • 1/2 cup whole-milk ricotta

  • torn fresh mint, for garnish


On parchment-lined baking sheet, bake pastry at 400° until puffed and golden, 20 to 25 minutes. In large skillet, cook next 7 ingredients over medium-high, stirring often, until lamb is browned, about 10 minutes; season. Stir in tomatoes and vinegar. Cook for 3 minutes more. In bowl, whisk ricotta until smooth. Top tartlets with lamb, ricotta, and mint.