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Nutty pistachio biscuits with slow roasted lamb, and pomegranate
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Prep Time:
105 minutes
Cook Time:
150 minutes
Total Time:
255 minutes
Elevate finger food with colorful lamb mini biscuits.
Ingredients:
  • 2 lamb shanks
  • 500ml red wine
  • 5 garlic cloves
  • Seeds from 1 pomegranate
  • Chopped unsalted pistachio kernels, to serve
  • Mint leaves, to serve
  • Pomegranate molasses (see note), to serve
  • 150g plain flour
  • 30g unsalted pistachio kernels
  • 100g chilled unsalted butter, finely chopped
  • 40g firm feta
  • 140g yoghurt
  • Handful fresh mint leaves
  • 100g marinated Persian feta, drained
  • Juice of 1/2 lemon
Instructions:
  • Preheat the oven to 160°C and line 2 large baking trays with baking paper.
  • In a flameproof casserole, heat oil over medium-high heat. Season lamb and cook, turning, for 5-6 minutes until browned. Add wine, garlic cloves, and 2 cups (500ml) water. Bring to a boil, cover, then transfer to the oven and bake for 1 1/2-2 hours until lamb is tender. Allow to cool slightly, then shred meat from the bone. Set aside.
  • Prepare the pistachio biscuit dough by blending all the ingredients in a food processor until a soft dough forms. If the dough is too sticky, simply add a touch more flour. Transfer the dough onto a lightly floured surface, give it a quick knead, shape it into a disc, wrap it in plastic, and refrigerate for 40 minutes until firm.
  • Preheat oven to 180°C. Roll out dough on lightly floured surface to 2mm thickness. Use a 4cm round pastry cutter to cut out 35 rounds, re-rolling trimmings as necessary. Place on baking trays and bake for 20-25 minutes until golden and firm. Allow to cool on wire racks.
  • Combine all mint yoghurt dressing ingredients in a food processor and blend until smooth. Season with sea salt and freshly ground black pepper, then refrigerate until ready to use.
  • Place a dollop of chilled yoghurt dressing on each biscuit, then add shredded lamb, pomegranate seeds, chopped pistachios, and mint leaves on top. Finish by drizzling with pomegranate molasses before serving.

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