Slow Cooked Lamb & Miso Eggplant Pita’s

 

Stuff

Lamb

  • 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

Eggplant

  • 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

To Serve

  • Fresh Pita bread – Alternative Wraps
  • Greek style yoghurt
  • Capers (optional)
  • Sliced radish (optional)
  • Mint leaves (optional)

Method

Lamb

  • 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.

Eggplants

  • 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.

To Serve

  • 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)

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