- 600 – 700g boneless lamb shoulder
- Salt flakes and cracked pepper
- 100ml extra virgin olive oil [Note : George would use 300 ml]
- 1 – 2 medium brown onion, medium diced
- 4 – 5 baby leek, white part only, medium diced
- 5 cloves garlic, medium diced
- 400ml white wine
- 400ml chicken stock
- 5 sprigs thyme
- 6 star anise
- 2 medium eggplants
- Approx 50g white miso paste
- Approx 30g extra virgin olive oil
- 2 – 3 Tblsn brown sugar
- 2 cloves garlic, fine chopped
- Juice of ½ lemon
- Salt flakes
- Fresh Pita bread – Alternative Wraps
- Greek style yoghurt
- Capers (optional)
- Sliced radish (optional)
- Mint leaves (optional)
- Preheat the oven to 120°C (fan-forced).
- Season the lamb shoulder with salt and pepper.
- Heat the olive oil in a flameproof casserole dish over medium heat and sear the lamb until golden brown all over. Remove to a plate.
- Add onion, leek and garlic and cook until translucent.
- Add wine and let it simmer until reduced by half, then add the chicken stock, thyme sprigs and star anise.
- Return the lamb to the casserole and season with salt and pepper.
- Cover securely with a lid – cook in oven for 2–2½ hours or until tender.
- Remove the casserole from the oven and set aside to cool. Cut the lamb into bite-sized pieces.
- Preheat the oven to 180°C (fan-forced) and line a baking tray with baking paper.
- Remove the skin from the eggplants – cut into 1/4 lengthways. Drizzle with olive oil
- Smear the miso paste all over the eggplant segments drizzle again with olive oil
- Spread out on the prepared tray and sprinkle lightly with brown sugar.
- Roast for 10–15 minutes or until golden and tender.
- Allow the eggplant to cool – blend in a food processor with the garlic until smooth. Stir in the lemon and season to taste with salt.
- Brush the pita breads with olive oil and grill lightly on both sides.
- 2 tbspn eggplant dip on each pita bread, top with the lamb and garnish with yoghurt, capers, sliced radish mint leaves – roll up and serve.
Stolen from George Calombaris (Book – GREEK)