LAMBMANTIWITHLEMON
AND BURNT BUTTER
SERVES 8
2tbsextravirginoliveoil
500gboneless lamb shoulder,
roughlydiced
1onion,finelychopped
2garliccloves,thinlysliced
(^1) / 2 tsp dried chilli flakes, plus extra
to serve
2 cups (500ml) chicken stock, plus extra
3cups(750ml)
(^1) / 4 bunch flat-leaf parsley, leaves picked,
shredded
40 wonton wrappers (from Asian food
shops and selected supermarkets)
1 cup(280g)Greekyoghurt
1tspdriedmint
75gunsalted butter
(^1) / 4 cup (60ml) lemon juice
Preheattheovento180°C.
Heat a heavy-based flameproof
casseroletohighheat.Heatoiluntilhot,
then season lamb and add to the
casserole. Cook, turning, for 10 minutes
or until browned all over. Remove with
aslottedspoonandsetaside.Add
theonion,garlicandchilliflakestothe
casserole and cook until soft. Return lamb
to the casserole with the chicken stock and
bringtotheboil.Coverwithalidand
transfer to the oven. Braise for 1hour
30 minutes or until lamb is very tender.
Usinga slotted spoon, remove the
lamb from the sauce and set aside. Place
casseroleoverhighheat,bringtothe
boilandcookfor12-14minutesoruntil
sauceisthickenedandreduced.Return
lamb to casserole and remove from the
heat.Coverthesurfacewithbaking
paperandallowtocooltoroom
temperature. Once cool, add parsley,
then transfer lamb mixture to a food
processorandpulseuntiljust combined.
Season with salt to taste.
Laywontonwrappersoutonaclean
worksurface.Spoon2tspoflamb
mixture onto each wrapper and brush
edgeswithwater.Folduptheedgesand
pinch to enclose the filling. Place onto
a tray lined with baking paper and chill
untilready to cook.
PlaceGreekyoghurtanddriedmintin
abowlandwhiskuntilsmooth. Season to
tasteand set aside.
Heatalarge,deepfrypanwithalid
tomediumheat.Addone-thirdbutterand
cookuntiladeepgoldenbrown.Remove
panfromtheheatandcarefullyadd
approximately one-third of the manti to
thepan.Returntotheheatandlightlyfry
for30seconds.Add1cup(250ml)extra
stockand1tbslemonjuiceandbringto
theboil.Coverwithalidandgently
simmerthemantifor5minutes.Remove
withaslottedspoonandsetaside.Repeat
twicemorewithremainingbutter, manti,
extrastock and lemon juice.
Spoonmintyoghurtintoserving
dishes.Dividethedumplingsamongthe
dishesalongwith1tbsofthepanjuices.
Sprinkle with extra chilli flakes to serve.
FAKES SALAD, BARBECUED
CAULIFLOWER, TAHINI YOGHURT
SERVES 6 AS A SIDE
1cup(200g)Puylentils
(whole green lentils)
1 tsptomatopaste
(^1) / 3 cup(80ml)garlicoil(substitute
extra virgin olive oil)
1 tbs sherry vinegar
1carrot,finelychopped
2celerystalks,finelychopped
(^1) / 2 redonion,thinlyslicedintorounds
(^1) / 2 bunch flat-leaf parsley, leaves
picked,plus extra to serve
1 cup (280g) Greek yoghurt
2tbstahini
Juiceof 1 lemon
1 cauliflower head, sliced 1cm thick
Placelentilsinasaucepan,coverwith
8cups(2L)coldwaterandbringtothe
boil.Simmergentlyfor15minutesor
untiljustcooked.Drainandset aside to
cool to room temperature.
In asmallsaucepan,warmtomatopaste
andhalfthegarlicoiluntiltomatopaste
turns a deeper colour. Whisk to combine.
Remove from heat and whisk in vinegar.
Transfer lentils and dressing to a
medium-sized bowl along with the
carrot, celery, onion and parsley. Stir to
combine, season to taste and set aside.
Combineyoghurt,tahiniandlemon
juiceinabowl,seasonandsetaside.
Heata barbecue or chargrill pan to
high heat. Brush cauliflower with the
EASTER IS COMINGandGeorgeCalombarisisfiredup.“Iwanttoknoweverynon-
Greek is celebrating, because it’s not about religion; this is about a culture that absolutely
lives to eat rather than eats to live... the Greek Easter calendar is probably one of the most
foodie-drivencalendars, I think, in the world.”
Andif,liketheGreeks,you’vebeenfastingforthe40dayspriortoEasterSunday
- the original “cleansing diet” as theMasterChefjudge laughingly describes it – his
indulgentGreekfeastisexactlywhatyouneed.Itstars,ofcourse,lamb.AsCalombaris
puts it: “Greek Easter without lamb is like a plumber without a spanner.”
Hislambcomesintwovarieties:bite-sizeddumplingscalledmantiand an epic slow-
cookedshoulder with 40 cloves of garlic. “To celebrate the 40 days that you’ve obviously
been on your Greek fasting diet,” says Calombaris. “It’s gonna be the new hot trend.”
Addingto Easter’s new beginnings, the chef’s range of delicious Greek food to enjoy
at home, Greek by George Calombaris, launches soon. Visit greekbygeorgecalombaris.
com for more.
@gcalombaris @gcalombaris64 delicious.com.au