As lamb is also such a great partner for our more serious reds, Leopard’s Leap has shared a few lovely recipes and combinations over the years. (Click here for their 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.
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 the lamb and the intensity of rosemary. For a more relaxed dining 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.
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
Instructions
- 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.
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