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Lamb Shoulder Pastilla, Baked Beetroot, Salsa Verde, Ewes’ Milk Curd

Slow-cooked aromatic lamb wrapped in crispy potato-strung pastry, served with salt-baked beetroots, tangy salsa verde, and creamy ewes' curd.

LambFine DiningSlow-CookedBeetrootPastilla
Estimated Nutrition
Calories
1863.1
kcal / serving
7452.4 kcal total
Carbs
46.3g
per serving
185.2 g total
Fat
156.4g
per serving
625.6 g total
Protein
60.7g
per serving
242.8 g total
Cook Time
300
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
50
g
Demerara Sugar
For the brine
CondimentsSauces
2
tsp
English Mustard
10
g
Capers
Drained
250
ml
Lamb Sauce
Reduced
Dairy
100
g
Ewes' Milk Curd
Room temperature
250
g
Clarified Butter
Fruits
1
piece
Lemon
Peel only, for the brine
GrainsCereals
8
sheet
Filo Pastry
Liquids
200
ml
Sherry
For beetroot
Meat
1
kg
Lamb Shoulder
Boneless
NutsSeeds
150
g
Fine Salt
For the brine
1
sprig
Thyme
For the brine
1
sprig
Rosemary
For the brine
1
leaf
Bay Leaf
For the brine
1
piece
Star Anise
For the brine
2
clove
Garlic
Crushed, for the brine
3
sprig
Thyme
Large sprigs for confit
3
sprig
Rosemary
Large sprigs for confit
1
leaf
Bay Leaf
For confit
0.5
head
Garlic
For confit
10
g
Thyme
Leaves only
10
g
Rosemary
Chopped
175
g
Mint
Picked, for salsa verde
110
g
Flat leaf Parsley
Picked, for salsa verde
75
g
Basil
Picked, for salsa verde
50
g
Mint
Chopped, for pastilla filling
OilsFats
1.5
kg
Duck Fat
For confit
300
ml
Extra Virgin Olive Oil
For salsa verde
Seafood
6
piece
Anchovies
Fillets marinated in brine
Vegetables
4
piece
Beetroot
Peeled
1
piece
Shallot
Finely chopped
2
piece
Potatoes
Large roasting variety, peeled
1
punnet
Pea Shoots
For garnish

Method

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