----FILLING----
1 tb Butter
1    Onion, finely chopped
pn Dried thyme
8 oz Ground lamb
1 c  Fresh parsley, chopped

PASTRY
9 Sheets phyllo pastry
1/2 c Butter, melted
2 tb Olive oil

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.