Latest 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, […]

Italian Easter Bread


We continue our baking streak for Easter. Not only does the long weekend give us more time to try something […]

Easter Eggnog Wine Cocktail Recipe


Easter Eggs have never been taken to this level! Try our all grown up Easter Eggnog wine cocktail as a […]

Croissant Cake – the perfect Autumn bake


While a summer Christmas is challenging for traditional Christmas roasts and gravy’s and puddings, South Africans are better-off weather-wise when […]

Baking Babka for Easter


Bread has a very strong link to Christian religious ceremonies and a variety of Easter breads are made during Easter […]

Green Mary Wine Cocktail Recipe


Ingredients 2 medium-size green or yellow tomatoes 90 ml water dash green jalapeño tabasco 2 x dash bitters 15 ml […]

Celery Sour Recipe


Celery Sour Ingredients 30 ml    gin 15 ml    freshly squeezed lime juice 15 ml    simple syrup 45 ml    fresh celery […]

Carrot and Orange Cooler


Carrot and Orange Cooler Ingredients 60 ml    fresh-pressed carrot juice 30 ml    blanco tequila 30 ml    fresh orange juice 30 […]

Pinot Noir & Porcini Risotto


The earthy notes of our 2015 Culinaria Pinot Noir are beautifully echoed in the autumn flavours of this porcini risotto. […]

Tomato, Baby Marrow and Aubergine Gratin


Ingredients 1 kg ripe, firm tomatoes, thinly sliced 1 red onion, thinly sliced 350 g baby marrow, preferably mixed green […]

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.

Upcoming Events

18 April 2019
  • South African Table
South African Table
12:00
20 April 2019
  • South African Table
South African Table
12:00
26 April 2019
  • South African Table
South African Table
12:00
27 April 2019
  • South African Table
South African Table
12:00

Buy Our Wines

Take a look at our wine collection. CLICK HERE

Ask Us

Feel free to contact us.
CLICK HERE



    Newsletter Sign-up


    © Copyright 2019 Leopard's Leap | Terms & Conditions | Privacy Policy | Delivery Policy | Refund Policy

    Ask Us

    [contact-form-7 404 "Not Found"]