American Lamb, Moroccan-Style: Lamb Bastilla, Harissa, Charred Eggplant, Cucumber, Feta

Adapted by
February 2008
Yield: 4 Servings


Lamb Shank
30 milliliters oil
15 grams rosemary
15 grams thyme
1 lamb shank
20 grams - anchovies, chopped
1 carrot, chopped
¼ bunch celery, chopped
15 grams garlic, chopped
5 grams red chili flakes
200 milliliters Red wine
30 milliliters balsamic vinegar
150 grams tomatoes, peeled
1 liter chicken stock
1 pint lamb shank braising liquid
1 braised lamb shank
15 grams golden raisins
12.5 grams chopped shallots
5 grams cumin powder
2 grams paprika
2 grams ginger powder
2 grams turmeric powder
1.5 grams cayenne powder
2 milliliters Cointreau
20 grams chopped scallions
salt and pepper
1 sheet phyllo pastry dough
30 grams butter
Harissa Sauce
1.5 grams coriander seeds
1.5 grams cumin seed
1.5 grams caraway seed
¼ Calabrese chili
1 clove garlic
2 teaspoons extra virgin olive oil
1 red pepper, roasted and peeled
2 Tablespoons tomato paste
Feta Cream
240 milliliters heavy cream
120 milliliters feta cheese
Pepper Salad
45 milliliters extra virgin olive oil
15 grams chopped garlic
20 grams chopped cilantro
5 milliliters lemon juice
1 red bell pepper
salt and pepper


For the Lamb Shank

Season lamb shank and sear in a cast iron pan over high heat. Transfer to a pan and reserve. In a heavy bottomed pot, heat oil and add rosemary and thyme. Add the anchovies, the mirepoix, fennel, garlic, chili flakes, and sauté until the vegetables are translucent. Add red wine and reduce by half. Add balsamic vinegar and reduce by half. Add tomatoes and cook for 10 minutes. Add the chicken stock and bring to a boil. Transfer liquid to reserved pan with lamb shanks and cover with foil. Bake in an oven at 350°F for 3 hours, then remove from oven and let lamb shanks rest in the liquid for half and hour. Reserve 1 pint of braising liquid. Remove shanks and separate meat from the bones. 

For the Bastilla

Simmer raisins in reserved braising liquid. In a heavy bottomed pan, sauté the shallots and add cumin, coriander, curry, paprika, ginger, turmeric, cayenne, and cinnamon. Deglaze pot with Cointreau, and add Lamb Shank meat to the pan. Add raisins and braising liquid to the pan. Once braising liquid has been absorbed by the meat, add chopped scallions and season. Transfer onto a sheet pan and let cool. Roll the mixture in cling film into a 1½—inch diameter thickness and freeze. Place the phyllo sheets on a cutting board and cover with a damp cloth. Melt butter and apply to phyllo dough using a pastry brush. Remove the lamb rolls from the cling film and roll with the Phyllo sheets. Cut into desired size and refrigerate.

For the Harissa Sauce

Sauté coriander, cumin, caraway, chili, garlic, and oil over medium heat. Cook until spices are toasted. Transfer to a blender and puree. Cool and reserve. Heat olive oil over medium heat. Add the reserved spices and sauté with tomato paste. Add roasted red peppers and cook for a few seconds. Transfer to blender and puree, slowly adding water until smooth.

For the Feta Cream

Reduce the heavy cream by half. Transfer to a blender, combine with cheese and puree until silky.

For the Pepper Salad

Combine the olive oil, cilantro, garlic, and lemon juice. On a grill, char the pepper over direct flame until the skin turns black. Cover with plastic wrap and let sit for 30 minutes. Peel the skin off the pepper, remove seeds, and julienne. Add pepper to the olive oil mixture, season, and reserve. 

To Assemble and Serve

Place a small pool of Feta Cream on a plate. Place Bastilla on top and arrange a small amount of Pepper Salad on top of the roll.