Slow-roasted lamb, rosemary and roasted garlic pie
User Reviews
4.7
57 reviews
Excellent
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Prep Time
20 mins
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Cook Time
3 hrs 20 mins
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Total Time
3 hrs 50 mins
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Servings
4
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Course
Main Course, Baked Goods
Slow-roasted lamb, rosemary and roasted garlic pie
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- 1 red onion finely chopped
- 2 carrots finely chopped
- 1 kg boneless leg of lamb cubes
- 2 teaspoons All purpose rub
- 250 ml red wine
- 500 ml lamb stock made with Lamb Fond
- 5 sprigs fresh rosemary
- 1 garlic bulb
- salt & pepper to taste
- 1 roll ready-made puff pastry
- 1 egg beaten
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Instructions
- Pre-heat the oven to 160°c.
- In a medium, oven-proof pot, saute the onion and carrot in a little olive oil until soft and translucent.
- Add the lamb and allow to brown before adding the all purpose rub, red wine, stock and 4 sprigs of rosemary.
- Cover the pot and place in 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 60-90mins 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.
Genuine Reviews
User Reviews
Overall Rating
4.7
57 reviews
Excellent
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