Slow-Roasted Lamb Pastilla with Herb Salad, Argan Oil, Sesame, and Pomegranate
A savory and aromatic lamb dish wrapped in delicate phyllo pastry, served with a flavorful carrot puree and garnished with fresh herbs, pomegranate seeds, and a drizzle of argan oil.
Ingredients
| 6 | pounds lamb shoulder |
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| 2 | tablespoons Ras el hanout spice blend |
| 1 | tablespoon Cumin |
| 1 | teaspoon Cinnamon |
| 1 | teaspoon Tumeric |
| 2 | tablespoons Honey |
| 1 | shot Lime |
| 1 | pinch Salt, pepper |
| 1 | bunch Coriander |
| 4 | pieces Garlic minced |
| 60 | milliliters Olive oil |
| 2 | pieces Yellow Onions chopped |
| 1 | piece Pomegranate |
| 1 | sprig Fresh mint |
| 4 | pieces Large carrots |
| 8 | sheets phyllo pastry |
| 1 | cup Butter (melted for brushing) |
| 2 | tablespoons sesame seeds |
Instructions
| 1. | In a blender, combine chopped onions, ground cumin, cinnamon, turmeric, minced garlic, honey, lime juice and zest, and half of the fresh coriander leaves. Blend until smooth to create a flavorful marinade. |
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| 2. | Season the lamb shoulder with salt and pepper. Coat it generously with the marinade, ensuring all sides are covered. Marinate for at least 1 hour, or preferably overnight for optimal flavor infusion. |
| 3. | Preheat the oven to 120°C (250°F). Wrap the marinated lamb shoulder in foil and place it in a roasting pan. Slow-roast for 7 hours until the meat is tender and easily shreds with a fork. |
| 4. | Prepare the carrot puree while the lamb is cooking. Peel and chop the carrots, then boil them until tender. Mash them and season with salt, pepper, cumin, and olive oil. |
| 5. | Once the lamb is cooked, shred the meat using two forks. Mix in the remaining coriander and torn mint leaves. Adjust seasoning as needed. |
| 6. | To assemble the pastilla, lay out phyllo pastry sheets. Fill each with shredded lamb, folding the pastry around the filling. Brush with melted butter, sprinkle with sesame seeds, and bake until golden and crispy. |
| 7. | In a skillet, heat olive oil and cook the pastillas until they are golden brown and crispy on both sides. |
| 8. | For plating: Place a dollop of carrot puree in the center of each plate. Place a pastilla on top, and garnish with fresh mint leaves, pomegranate seeds, and a drizzle of argan oil. Serve hot and savor the exotic flavors. |
Published on Jul 18, 2024 by Luminița