Ready for that lazy weekend of cooking? Well it may not be in sights but just in case you can't make it to the restaurant, here is our Lamb Pastilla


LAMB SHOULDER PASTILLA | tahini yoghurt, pickled eggplant, pomegranate


bone in lamb shoulder
1 brown onion, peeled and quartered
6 sprigs of thyme
1 head of garlic, split in half
150ml extra virgin olive oil
2 celery stalks, cutin 5cm lengths
1 carrot, peeled and quartered
1/2 bunch parsley
50ml olive oil
salt and black pepper

Prep: 45 mins
Cook: 6 hours 30 mins
Serves: 4

1 Preheat oven to 120˚C. 

2 In a hot pan seal the lamb shoulder until dark golden brown and place in a deep baking dish. 

3 In the same pan add the onion, garlic, celery, carrot, thyme and parsley. Cook out until aromatic and golden then add to baking dish. 

4 Season the lamb well, pour the olive oil over and cover with hot water. Cover dish and cook in oven for approximately 6 hours or until tender and falling off the bone. 

5 Once cooked, remove from oven and allow the shoulder to rest in the cooking liquid for about 30 minutes.

6 Remove the shoulder from the liquid and shred the lamb from the bone being careful not to break the lamb down too far, you want to maintain some texture in the finished product. 

7 Fold the caramelised onions through the lamb mix and season to taste. 

8 Line a tray with baking paper and press the lamb into the tray approximately 3cm thick, refrigerate. 

9 Once chilled, remove lamb mix from tray and cut to desired size and shape.

Caramelised Onions

100ml olive oil
1kg brown onion, finely sliced
6 sprigs of thyme, finely chopped
1 garlic clove, finely chopped
200g raisins
150ml red wine vinegar
50g sugar
salt and black pepper

1 While the lamb is cooking, heat the olive oil in a heavy based saucepan. 

2 Add garlic, onions and thyme and cook out over a high heat until the onions begin to release liquid. 

3 Once this happens add the vinegar, red wine, raisins, sugar, salt and pepper and reduce the heat. 

4 Cook onions out for approximately one hour or until reduced and caramelised. Take care to continuously stir as they tend to catch on the bottom of the pan. 

5 Once cooked, remove from heat and set aside. 

Tahini Yoghurt

250g greek yoghurt
45g tahini
juice of half a lemon
extra virgin olive oil

1. Combine all ingredients in a bowl and mix well. Refrigerate until needed

Pickled Eggplant

1 large eggplant
1 large garlic clove, finely chopped
50ml white wine vinegar
50ml extra virgin olive oil

1 Pierce eggplant all over with a fork. 

2 Either on a BBQ or gas burner, cook eggplant directly in the flame until soft. 

3 Once cooked, remove from heat and allow excess liquid to drain in a colander. 

4 Once cool, peel skin and gently tear flesh being careful not to break down too far as you don’t want the finished product to be too mushy. 

5 Place the eggplant in a bowl, add the garlic, vinegar, olive oil and seasoning and gently mix to combine. Leave at room temperature until required.


1 packet filo pastry
1/2 cup pomegranate
1 bunch chervil, leaves picked and washed
1 bunch chives, washed and cut in 2cm pieces
squeeze of lemon juice
150ml clarified butter

1 Preheat oven to 210˚C. 

2 Brush filo pastry liberally with clarified butter and wrap lamb tightly. 

3 Brush a second sheet of filo pastry with butter and, alternating sides wrap the lamb again. Repeat with a third sheet of filo pastry. 

4 Repeat this process with the rest of the lamb then place on a flat tray lined with baking paper. 

5 Bake for approximately 12 minutes or until golden brown. 

6 Serve pastilla with a good spoonful each of the tahini yoghurt and pickled eggplant. 

7 In a bowl combine pomegranate, chervil, chives, lemon juice and olive oil. Gently mix until herbs are well dressed then spoon over the pastilla.