A hearty pie and a good glass of red wine – an unbeatable winter combination! Try our recipe for lamb cooked with red wine and rosemary, then covered in buttery pastry. Hmmm, that is the hearty pie bit covered. For the good glass of red wine, we suggest the 2017 Leopard’s Leap Cabernet Sauvignon – it has all the pairing ability for the lamb and rosemary, all the elegance you expect from a Cabernet Sauvignon and then, it is approachable and so easy to enjoy.
Lamb and Rosemary Pot Pie
1 red onion, finely chopped
2 carrots, finely chopped
1 kg boneless leg of lamb cubes
2 teaspoons seasoned flour
300 ml lamb stock
5 sprigs fresh rosemary
1 garlic bulb
salt and pepper to taste
1 roll ready-made puff-pastry
1 egg, beaten
Preheat the oven to 160 °C.
Place lamb into a large bowl and season with salt and pepper. Add flour and toss to coat.
Cook lamb in two batches in hot olive oil, for 4 minutes, to sear. Return all the lamb to the pot. Add the onion and carrot and cook for 2 minutes.
Add the wine, stock and 4 sprigs of rosemary.
Cover the pot and place into the oven. Allow to braise for 2 – 3 hours until the lamb is tender and succulent.
Wrap the garlic bulb in foil and place alongside the lamb in the oven.
Allow the garlic to roast for 60 – 90 minutes until sweet and soft, then remove from the oven and squeeze the juicy flesh from the papery skins.
When the lamb is cooked, remove from the oven and transfer to a suitable pie dish. Top with the roasted garlic and add another sprig of fresh rosemary.
Raise the temperature of the oven to 200 °C.
Cover the lamb with the puff-pastry (cut to size) and crimp edges. Cut a slit into the pastry to allow steam to escape and brush the pastry with the beaten egg.
Place the pie into the oven and allow to bake until the pastry is golden brown and crisp (approximately 30 minutes).
Remove from the oven and serve immediately, with peas.
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