MLA Jamaican lamb filo cigars

Method

Combine the apple juice concentrate, white rum, sweet chili, cilantro leaves, lime juice and zest together in a small bowl and mix well.

Place the bowl in the freezer and freeze for 2 hours. Stir with a fork and place into the freezer until firm.

Preheat oven to 300°F.

Rub both sides of the lamb shoulder with the Jamaican jerk seasoning. Place the lamb in a baking dish with the veal stock and oil. Cover with foil and bake in the preheated oven at 300°F for 2 hours.

Remove from oven and cool completely.

Pour off the cooking liquid and shred the cold lamb.

Cut filo pastry in half. Brush one half of the pastry with the melted butter. Top with a sheet of filo pastry and brush with melted butter. Finish with another sheet of filo pastry.

Spoon 3-4 tablespoons of mixture along one edge of the pastry fold in the sides and roll tightly to make a thick cigar. Repeat with the remaining lamb and pastry. Place cigars onto a baking tray, brush with melted butter and sprinkle with a few black sesame seeds.

Bake cigars in a preheated oven at 400°F for 10 minutes.

For the Lime Granita:

Combine the apple juice concentrate, white rum, sweet chili, cilantro leaves, lime juice and zest together in a small bowl and mix well.

Place the bowl in the freezer and freeze for 2 hours. Stir with a fork and place into the freezer until firm.

For the Pineapple Salsa:

Combine the prepared pineapple and capsicum in a small bowl with the avocado oil and chill until needed.

To Serve:

Serve cigars hot with lime granita and pineapple salsa. Garnish with aioli, Jamaican jerk seasoning and dukkah.