Photo: Emiliano Vittoriosi
Lamb shoulder pastilla, baked beetroot, salsa verde, ewes’ milk curd
47 ingredients
Serves 4
openrecipes
Meltingly tender, aromatic slow-cooked lamb, wrapped in pastry and served with a sharp salsa verde.
Estimated Nutrition (whole recipe, rough)
1317
Calories
60g
Protein
84g
Fat
80g
Carbs
Counts 24 of 30 ingredients — the other 6 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 24 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Lamb | 100g cooked | 294 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Capers | 1 tbsp (9g) drained | 2 |
| Mint | 2 tbsp fresh (3g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Star Anise | not in our table | 0 |
| Beetroot | not in our table | 0 |
| Peppermint | not in our table | 0 |
| Sauce | not in our table | 0 |
| Pastry | not in our table | 0 |
| Pea Shoots | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 50g/2oz demerara sugar
- 150g/5oz fine salt
- 1 sprig thyme
- 1 sprig rosemary
- 1 bay leaf
- 1 star anise
- 2 garlic
- 1 lemon
- 1kg/2lb 4oz boneless lamb shoulder
- 1.5kg/3lb 5oz duck fat
- 3 large sprigs thyme
- 3 large sprigs rosemary
- 1 bay leaf
- ½ head of garlic
- 200ml/7fl oz sherry
- 4 small fresh beetroot
- rock salt and cracked white pepper
- olive oil
- 10g/¼oz fresh thyme
- 10g/¼oz chopped rosemary
- 175g/6oz picked mint
- 110g/4oz picked flat leaf parsley
- 75g/3oz picked basil
- 1 shallot
- 1 garlic
- pinch salt
- 2 tsp English mustard
- 6 fillets of anchovies
- 300ml/10fl oz extra virgin olive oil
- 10g/½oz capers
- sherry vinegar
- 100g/4oz ewes' milk curd
- , to taste lemon juice
- pinch cracked black pepper
- , to taste salt
- 50g/2oz chopped mint
- 250ml/9floz reduced lamb sauce
- and freshly ground saltblack pepper
- , to taste sherry vinegar
- 25g/1oz salsa verde (from above)
- 2 large roasting potatoes
- 250g/9oz clarified butter
- 8 sheets filo pastry
- , for deep frying vegetable oil
- pinch ground cumin
- drizzle olive oil
- 1 punnet pea shoots
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes