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Braised Lamb, Spinach and Feta Borek.This recipe is from Simon McAllister of Brett's Wharf Restaurant in Brisbane. This was served as a canape to our guests at the Silverwood Organics function we held there at the beginning of November 2010. The Braised lamb could be used in other ways. The size of the Borek could easily be increased and then used as an entree or main course. The flavour was beautiful. Simon used the neck fillet for this recipe however I think the shoulder would work equally well.
Ingredients 600grams of lamb neck strap(substitute shoulder) Place the lamb neck into a small bain-marie and cover with beef stock. Wrap the bain-marie in alfoil and place in a 200 degree Celsius oven for 15min. Turn the oven down to 110’c and leave for 11hours or until very tender. Shred the lamb and add demi glaze set aside to cool. Pick the spinach leaves and sweat off the spinach in a frypan with a little oil, once it is all cooked off squeeze out any excess moisture and fold through the lamb. Add the crumbled feta and a little seasoning and mix the lamb mix again. Lay out the fillo sheets and butter between each layer until you have 5 layers. Cut the fillo into 11cm by 15cm strips and place some of the mix down one short end. Tuck in the sides and roll like a cigar. Once rolled sprinkle with some ras el haout before baking at 180’c until golden.
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