Instructions: For Filling: Melt 1 tbsp butter in a large skillet over med-high heat. Add onions and thyme, saute until onion is golden, about 5 minutes. Add lamb, saute until coked through, about 6 minutes. Remove from heat, stir in parsley, season with salt & pepper; allow to cool.

For Pastry: Place a sheet of phyllo on work surface with long edge parallel to edge (cover remaining pastry sheets with plastic and a damp towel).

Brush sheet with melted butter, top with another phyllo sheet and brush with butter. Top with a 3rd sheet and brush with butter. Cut pastry stack crosswise into 3 rectangles. Spoon to Tbsp of lamb mixture across the short edge of each rectangle, leaving a 2" border at the bottom and 1/2" at the sides. Fold the 2" border over filling, fold in the sides; roll up. Repeat pastry layering, filling and rolling with remaining phyllo and lamb mixture.

Heat oil in a large skillet over med-high heat. Cook lamb rolls in batches until golden on all sides, turning often; about 4 minutes per side. Drain on paper towels and serve warm.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.