|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|
- 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
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- 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.
- 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.
- To make the fresh mint sauce:Process honey, verjuice and mint in a blender for a few seconds. Transfer into a serving bowl.
- For the lamb pie, preheat the oven to 160°C.
- 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.
- Cook for 2 - 3 hours until lamb starts to pull away from bone. Remove from heat and cool down.
- 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.
- Place into baking dish, cover and set aside.
- Put the bone in the middle of the dish, standing upright.
- Preheat oven to 200°C. Roll pastry into 5 mm thickness and cut 3 cm larger than the surface of the baking dish.
- Use a small dough cutter to cut a hole to accommodate the bone sticking out. Lightly place the dough to cover the pie dish.
- 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.