Dilmah Seven Star TeaDilmah Seven Star Tea

Braised Shoulder of New Zealand Lamb Flavoured with Moroccan Mint Tea in a Warm Filo Parcel

Food : Appetisers

Braised Shoulder of New Zealand Lamb Flavoured with Moroccan Mint Tea in a Warm Filo Parcel

Ingredients

  • 4 Dilmah Green Tea with Moroccan Mint tea bags
  • 500g boiling water
  • 250g New Zealand lamb shoulder trimmed of sinew and diced into 1-cm cubes
  • 250g lamb stock
  • 1 packet filo pastry
  • 50g melted butter

Method

  • Brew the tea using 2 tea bags and 500g boiling water, allow to cool.
  • Marinate the lamb in the cooled tea for 2 hours.
  • Strain the tea.
  • Dry the lamb cubes.
  • Quickly sauté in a hot pan, deglaze with the strained tea.
  • Add enough lamb stock to cover and the remaining two Moroccan Mint tea bags.
  • Place a cartouche over the lamb and a tight fitting lid and braise in the oven for 60 minutes at 160°C.
  • Remove from the oven and allow to cool.
  • Make four layers of filo pastry by brushing each piece with melted butter.
  • Cut to desired size.
  • Place the cooled lamb cubes in the centre and wrap the filo up around the lamb to form ‘money bags’.
  • Bake at 180°C until golden brown.

The range of Dilmah Tea used

  • Dilmah Silver Jubilee Gourmet

The variety of Dilmah Tea used in the recipe

  • Silver Jubilee Moroccan Mint Green Tea

Created by : John Kelleher