Method

• 1.
  To make the lamb filling, place lamb and stocks in a large saucepan over high heat and bring to the boil. Reduce to a slow simmer and cook, topping up with water or extra stock when necessary, for 4 hours or until meat is very tender. Stand for 30 minutes to cool. Strain cooking liquid into another saucepan over high heat and reserve meat. Bring strained cooking liquid to the boil and cook, stirring occasionally, for 20 minutes or until reduced by half, then set aside. Coarsely shred reserved lamb and set aside.
• 2.
  Heat oil in a saucepan over medium heat. Add onion and cook, stirring occasionally, for 6 minutes or until softened. Add garlic and cook, stirring regularly, for 2 minutes or until softened. Add chilli powder and spices, and cook, stirring regularly, for 30 seconds, to develop flavour. Add shredded meat and cook, stirring occasionally, for 2 minutes or until heated through. Stir through olives, pine nuts, reduced stock and 1/2 tsp salt flakes, and bring to the boil. Spread across a heatproof tray and stand until completely cooled.
• 3.
  Meanwhile, for the salsa, heat oven grill to high. Place capsicums on a tray and roast, turning frequently, for 15 minutes or until blackened. Transfer to a bowl, cover with plastic wrap and stand for 15 minutes. Peel skin and discard with cores and seeds. Finely chop flesh and add to a bowl with remaining ingredients, stirring to combine.

• 4.
  Preheat the oven to 180°C. Grease 2 baking trays and line with baking paper, then sprinkle with semolina.
• 5.
  To shape the sambousek, on a lightly dusted surface, roll pastry to 2mm thick (if not already that thickness). Working with 1 sheet at a time, cut two 12cm rounds from pastry. Chill rounds and repeat with remaining pastry, placing a layer of baking paper between each round. Then, working with one round at a time, spoon 1 heaped tbs cooled lamb mixture just above the centre of round. Lightly brush pastry edges with egg and fold over pastry to form a half-moon. Press pastry around filling to remove any air pockets. Using a 9cm cookie cutter, trim pastry, leaving a small lip but still remaining sealed.
• 6.
  Transfer to a prepared tray and repeat with remaining pastry to fill both trays. Lightly brush pastry tops with egg and sprinkle with sesame seeds. Chill for 20 minutes, then bake for 25 minutes or until golden. Stand for 10 minutes before serving.
• 7.
  Meanwhile, using a mortar and pestle, pound dried mint until finely ground.
• 8.
  To serve, place labneh in a small serving bowl and scatter with ground dried mint. Arrange lamb sambousek on a serving platter and serve with salsa and labneh.