Mini Tartlet Shells With Minted Lamb

• 24 frozen miniature phyllo tart shells
• 2 tablespoons olive oil
• 12 cup onion, finely chopped
• 12 lb ground lamb
• 1 tablespoon of fresh mint, minced
• salt, to taste
• pepper, to taste
• 12 cup plain yogurt
• 2 teaspoons honey
• 2 tablespoons of fresh mint, minced

1. To prepare the lamb, heat the oil in a heavy skillet and add the onion and saute until translucent, about 5 minutes.
2. Add the ground lamb and mint; saute until lamb is cooked through, breaking apart the meat until crumbled and browned, about 5 minutes; drain.
3. Season with salt and pepper.
4. (May be made a day ahead and refrigerated at this point).
5. Combine the ingredients for the sauce in a small bowl and mix.
6. (This may be made a mixed a day ahead and refrigerated).
7. When ready to serve, preheat the oven to 400 degrees F.
8. Spoon the lamb filling into tartlet shells and place on a baking sheet.
9. Bake about 5-8 minutes, until heated through.
10. To serve, place warm tartlets on a platter and top each with a small dollop of the yogurt sauce.

shells, olive oil, onion, ground lamb, mint, salt, pepper, yogurt, honey, mint

Taken from www.food.com/recipe/mini-tartlet-shells-with-minted-lamb-333448 (may not work)