BBC Food - Recipes - Lamb shoulder pastilla, baked beetroot, salsa verde, ewes’ milk curd

Ingredients

• 50g/2oz demerara sugar
• 150g/5oz fine salt
• 1 sprig thyme
• 1 sprig rosemary
• 1 bay leaf
• 1 star anise
• 2 garlic cloves, crushed
• 1 lemon , peel only
• 1kg/2lb 4oz boneless lamb shoulder
• 1.5kg/3lb 5oz duck fat
• 3 large sprigs thyme
• 3 large sprigs rosemary
• ½ head of garlic
• 200ml/7fl oz sherry
• 4 small fresh beetroot , peeled
• rock salt and cracked white pepper
• olive oil
• 10g/¼oz fresh thyme leaves
• 10g/¼oz chopped rosemary
• 175g/6oz picked mint
• 110g/4oz picked flat leaf parsley
• 75g/3oz picked basil
• 1 shallot finely chopped
• 1 garlic clove, very finely sliced
• pinch salt
• 2 tsp English mustard
• 6 fillets of anchovies marinated in brine
• 300ml/10fl oz extra virgin olive oil
• 10g/½oz capers , drained
• sherry vinegar
• 100g/4oz ewes' milk curd , at room temperature
• lemon juice , to taste
• pinch cracked black pepper
• salt , to taste
• 50g/2oz chopped mint
• 250ml/9floz reduced lamb sauce
• salt
• freshly ground black pepper
• sherry vinegar , to taste
• 25g/1oz salsa verde (from above)
• 2 large roasting potatoes (such as Maris piper or Lovers), peeled
• 250g/9oz clarified butter
• 8 sheets filo pastry
• vegetable oil , for deep frying
• pinch ground cumin
• drizzle olive oil
• 1 punnet pea shoots