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

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.