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News

Lamb and Rosemary Pot Pie



Lamb is such an Easter tradition and as lamb is also such a great partner for our more serious reds, we have shared a few lovely recipes and combinations over the years. (Click here for our lamb recipe repertoire!) The latest lamb recipe from Chef Pieter’s kitchen, is, however a new favourite. It beautifully combines the classic flavours of lamb and rosemary with a beautiful and buttery pastry – just what one craves when the cooler weather sets in.

A great alternative to the traditional Easter lamb roast, we think this pot pie will become a winter staple! It also gives you an option when it comes to wine choices. When you want to impress those around the dinner table, open a bottle of our 2017 Culinaria Grand Vin, a complex Bordeaux-style blend that is the ultimate partner to the richness of lamb and the intensity of rosemary. For a more relaxed dinner experience, perhaps in front of a fire or at the end of the month, 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

Ingredients

1 red onion, finely chopped

2 carrots, finely chopped

1 kg boneless leg of lamb cubes

2 teaspoons seasoned flour

250 ml Leopard’s Leap Classic Cabernet Sauvignon

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

Method

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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