Lamb manti, mint yoghurt, and burnt butter sauce

By: Nikki and Jordan Shearer

This month, Masterchef NZ runners-up Nikki and Jordan Shearer share their favourite meat-inspired recipes, and this time it's Lamb manti


Makes approximately 20 - serves 4–5

Manti is the Turkish equivalent of the Asian dumpling. With this recipe, we’ve simplified things by using wonton wrappers to encase these delectable meat-filled parcels.

If you haven’t yet tried the Zany Zeus chilli feta, you really must! It is available to purchase online from their website and is thoroughly addictive.

The manti can be prepared ahead and baked just before serving to retain their crispy deliciousness.


  • 400g lamb mince
  • 150g chilli feta cheese (we used 
  • Zany Zeus chilli feta)
  • ½ tsp ground allspice
  • Salt and pepper
  • Zest of 1 lemon
  • 2 Tbsp pistachio nuts, shelled and chopped
  • 4 Tbsp fresh mint, finely chopped
  • 40 wonton wrappers
  • 1 egg, whisked
  • 2 Tbsp olive oil
  • 1 cup Greek yoghurt
  • Juice of 1 lemon
  • 4 Tbsp butter
  • 1 garlic clove, peeled and crushed
  • 1 tsp ground paprika
  • 2 cups chicken stock
  • Extra mint for garnish


  1. Preheat oven to 180 degrees.
  2. In a large bowl mix the mince, 
  3. feta, spice, salt and pepper, zest, nuts and 2 Tbsp of the mint until 
  4. well combined.
  5. On a clean surface, take a wonton wrapper and place a tablespoon of mixture in the centre. Brush the edges with the egg. Cover with another wrapper and press down edges to seal and remove any air. Repeat with the remaining wonton wrappers and filling. Brush tops with olive oil.
  6. Line a baking tray with baking paper and place the wontons in a single layer with the edges slightly overlapping. You will fit approximately 10 to a tray.
  7. Bake for 20 minutes until crispy and cooked through.
  8. Mix yoghurt, remaining mint, and lemon juice in a small serving bowl.
  9. In a small saucepan, heat the stock until boiling. Season to taste. This can also be done in a microwave
  10. In a small fry pan, heat the butter until starting to brown, add the garlic and paprika, and sauté for a further minute. Remove from heat.
  11. To serve, stack four wontons in a bowl and pour the heated stock into the bottom of the bowl. Do not pour over the wontons, as this will make them soggy.
  12. Drizzle wontons with the burnt butter and garnish with mint. Serve immediately with the minted yoghurt.

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