Rub the lamb with the olive oil and seasonings. Place the onions in the base of an oven tray and cover with the seasoned lamb shoulder. Cover the lamb with foil, place the tray in the oven and
Deglaze the oven tray with the red wine and add the contents to a pan with the vegetable stock. Reduce until a sticky liquid forms. Shred the cooked lamb. Pour the sauce over the lamb as you shred it. Pack the meat in a 5cm-deep tray and set in the fridge overnight or for about 12 hours. Cut 8 squares, 5 × 5cm – 75g per portion.
Wrap each square in 1 sheet of phyllo pastry as you would a gift, and brush with melted butter. Allow to set in the fridge until needed. For serving,
Trim the tops of the baby leeks (reserve for stock) to ensure a uniform size. Wash the leeks thoroughly. Place in a vacuum bag and pour in hot white balsamic pickling liquid. Seal the vacuum bag and refrigerate until needed.
To assemble, place a crisp lamb parcel on each plate and arrange the candied naartjie peel, pumpkin preserve, pickled leeks and pumpkin purée as desired. Finish with the beef jus and micro coriander leaves.
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