Saffron & Honey Lamb Phyllo Nests with Pistachio Crumble
Delicate nests of crispy phyllo dough encase tender, slow-cooked lamb infused with warm Mediterranean spices and a hint of saffron. A drizzle of aromatic honey and a sprinkle of toasted pistachios complete this exquisite dessert, offering a delightful balance of sweet and savory.
Prep Time
180 min
Difficulty
Hard
Servings
6
Calories
450 kcal
Instructions
- 1
Preheat oven to 160°C (320°F). Season the lamb shoulder generously with salt and pepper.
~5 min - 2
Heat olive oil in a large pot over medium-high heat. Sear the lamb on all sides until browned. Remove lamb and set aside.
~10 min - 3
Add chopped onion to the pot and sauté until softened, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
~6 min - 4
Stir in cumin and coriander. Pour in the lamb stock (or water), return the lamb to the pot, and add the cinnamon stick and star anise. Bring to a simmer, then cover and transfer to the preheated oven.
~5 min - 5
Braise for 2.5 to 3 hours, or until the lamb is very tender and can be easily shredded. Remove lamb from the pot and shred using two forks. Discard cinnamon stick and star anise. Strain the braising liquid through a fine-mesh sieve, reserving about 100ml of the concentrated sauce.
~180 min - 6
In a small bowl, steep the saffron threads in 100ml of hot water for 10 minutes. Set aside.
~10 min - 7
Prepare the phyllo nests: Lay out one sheet of phyllo dough on a clean surface and brush generously with melted butter. Layer another sheet on top and brush with butter. Continue layering until you have 4-5 sheets. Cut the layered phyllo into 6 equal squares.
~15 min - 8
Gently press each phyllo square into a lightly greased muffin tin (or individual ramekins) to form a nest shape, ensuring the edges are ruffled.
~5 min - 9
Bake the phyllo nests in the preheated oven for 10-12 minutes, or until golden brown and crispy. Let them cool slightly in the tin before carefully removing them to a wire rack.
~15 min - 10
In a medium saucepan, combine the honey, reserved braising liquid, and saffron-infused water. Bring to a gentle simmer and cook for 5 minutes, allowing the flavors to meld. Stir in orange blossom water, if using.
~10 min - 11
Carefully place the shredded lamb into the phyllo nests. Spoon the warm honey-saffron syrup over the lamb in each nest.
~3 min - 12
Garnish generously with toasted chopped pistachios just before serving.
~1 min
Tips
- Ensure your phyllo dough is thawed according to package instructions. Keep the unused sheets covered with a damp kitchen towel to prevent them from drying out.
- For a deeper flavor, you can add a pinch of allspice or a few cardamom pods to the braising liquid along with the cinnamon and star anise.
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