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

METHOD:

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.