12 May, 2019
Rosemary lamb pie
This was a great hit during a dinner party I run for some of my closest friends. One of those tasting menu dinner parties, with the names of the dishes given only as a clue. This one was called ‘silence of the lamb’, and I was right, silence fell at the table when the forks started moving.
The recipe is very simple to make, but takes quite some planning, so make sure to start cooking ahead of the serving time. The cooking time is 8 to 12 hours!
- 1 lamb shoulder
- 1 large onion, chopped
- 1 garlic clove, chopped
- a few dried prochini mushrooms
- 1 cup red wine
- around 6-8 rosemary twigs
- salt, pepper
- 1 roll of pâte brisée (shortcrust pastry)
- olive oil for frying
- Heat up a large, oven safe pan for which you have a lid, ideally a cast iron one.
- Add some oil, chopped onions and garlic. Cook until translucent.
- Take out the onions and garlic and set aside.
- Fry the lamb on each side, to make the outside golden brown.
- Add back onions and garlic, as well as wine, dried mushrooms, 2-3 twigs rosemary, salt and pepper.
- Put the lid on the pot and the pot into the oven for 8-12 hours at around 100°C (yes, 12 hours, long and slow). You can also cook it on the stove, on very low heat.
- From time to time you can flip the meat int he pot.
- When the meat falls apart from the bones easily, it’s done.
- Ideally, before the next step, let the meat rest overnight in the fridge.
- Before serving, heat up the meat again and distribute it into ramekins.
- Place a piece of pastry on top of each ramekin and stick rosemary into each one.
- Bake around 15-20 minutes at around 180% degrees.