Slow roast lamb pie

Recipe By:Maranda Engelbrecht
Serves:6 to 8
Cooking Time:3 hours, plus 45 minutes for baking the pie with pastry
Cook's Tips:You can replace the white wine in this recipe with grape juice
Prep Time:30 minutes, excluding resting time for pastry

Ingredients

  • 2.5 kg free range leg of lamb
  • 2 large onions, sliced
  • 4 bay leaves
  • 250 ml white wine
  • A pinch cloves
  • 1 Tbsp AllSpice berries
  • 2 dozen Coriander seeds, toasted & crushed
  • 1/2 cup mustard seeds
  • 1 ml cayenne pepper
  • 2 cloves garlic flakes
  • 2 Tbsp sugar for the egg whites
  • 4 Tbsp balsamic vinegar
  • 375 g unsalted butter, cold and cut into small cubes
  • 250g flour
  • 1/2 cup creme fraiche

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Cooking Instructions

  1. To make the spice paste: Over medium heat toast the cloves, allspice, coriander seeds, mustard seeds and cayenne pepper for 5 minutes. Transfer to pestle and mortar and grind coarsely. Add garlic and sugar, then add balsamic.
  2. To make sour cream pastry: In a food processor add flour and butter and process until the mixture becomes like crumbs. Add crème fraiche and process for a few seconds, just to form a ball. Do not over handle. Wrap mixture in cling-film and refrigerate for 30 minutes.  
  3. To make the fresh mint sauce:Process honey, verjuice and mint in a blender for a few seconds. Transfer into a serving bowl.
  4. For the lamb pie, preheat the oven to 160°C. 
  5. Rub lamb with paste and season with salt and pepper.  Place in heavyweight foil (shiny side inside) in a roasting pan. Add whole onion, bay leaves and pour wine over. Drizzle with a little olive oil. Close tightly and if necessary wrap with another piece of foil to seal. 
  6. Cook for 2 - 3 hours until lamb starts to pull away from bone. Remove from heat and cool down. 
  7. Remove onion and bay leaves. Flake the lamb and keep the bones on the side. Skim some of the oil from the pan juices and moisten the lamb with the pan juices. 
  8. Place into baking dish, cover and set aside. 
  9. Put the bone in the middle of the dish, standing upright. 
  10. Preheat oven to 200°C. Roll pastry into 5 mm thickness and cut 3 cm larger than the surface of the baking dish. 
  11. Use a small dough cutter to cut a hole to accommodate the bone sticking out. Lightly place the dough to cover the pie dish. 
  12. Decorate with dough cut-offs, as you like. Brush with egg glaze and place in oven. Turn heat down to 180°C and bake for 35 – 40 minutes.
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What to buy

Product Name
 
 
Qty
Price
Free Range Leg of Lamb Avg 2.4Kg
Product Code:
2004750000004
1 
R 0
 
Brown Onions 5Pk
Product Code:
20144609
1 
R 0
 
Bay Leaves 3g
Product Code:
20169824
1 
R 0
 
Organic Chardonnay 750ml
Product Code:
6001009030467
1 
R 0
 
Cloves 30g
Product Code:
6001009013972
1 
R 0
 
AllSpice Berries 35g
Product Code:
6009175048385
1 
R 0
 
Coriander Seeds 25g
Product Code:
6009000106518
1 
R 0
 
Cayenne Pepper 40g
Product Code:
6009000106495
1 
R 0
 
Whole Garlic 2Pk
Product Code:
20150501
1 
R 0
 
White Sugar 1Kg
Product Code:
6001009023957
1 
R 0
 
Balsamic Vinegar 250ml
Product Code:
6001009022882
1 
R 0
 
Unsalted Butter 250g
Product Code:
20011840
1 
R 0
 
Cake Wheat Flour 2.5Kg
Product Code:
20036461
1 
R 0
 
Cultured Cream Crème Fraîche 250g
Product Code:
20077976
1 
R 0