Braised Shoulder of New Zealand Lamb Flavoured with Moroccan Mint Tea in a Warm Filo Parcel

Braised Shoulder of New Zealand Lamb Flavoured with Moroccan Mint Tea in a Warm Filo Parcel

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John Kelleher
Nicole Gomes

  • Sub Category Name
    Appetisers
  • Recipe Source Name
    Real High Tea Australia Volume 2

Ingredients

  • 4 Dilmah Green Tea with Moroccan Mint tea bags
  • 500g boiling water
  • 250g New Zealand lamb shoulder trimmed of sinew and diced into 1-cm cubes
  • 250g lamb stock
  • 1 packet filo pastry
  • 50g melted butter

Methods and Directions

  • Brew the tea using 2 tea bags and 500g boiling water, allow to cool.
  • Marinate the lamb in the cooled tea for 2 hours.
  • Strain the tea.
  • Dry the lamb cubes.
  • Quickly sauté in a hot pan, deglaze with the strained tea.
  • Add enough lamb stock to cover and the remaining two Moroccan Mint tea bags.
  • Place a cartouche over the lamb and a tight fitting lid and braise in the oven for 60 minutes at 160°C.
  • Remove from the oven and allow to cool.
  • Make four layers of filo pastry by brushing each piece with melted butter.
  • Cut to desired size.
  • Place the cooled lamb cubes in the centre and wrap the filo up around the lamb to form ‘money bags’.
  • Bake at 180°C until golden brown.

ALL RIGHTS RESERVED © 2020 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 02/12/2020