Suzanne’s recipe 17 – 2014 Tourte a l’Agneau au romarin et pommes de terre a l’ail- Lamb and rosemary pie with garlic potatoes
Easter weekend is a time when many families eat lamb. I thought about my favourite accompaniments to lamb which were: rosemary, garlic, red wine, and puff pastry and created a simple and tasty lamb pie. I used a large lamb shank and marinated the meat for 24 hours to get the best flavour. Once cooked, a delicious fragrance escaped, as I cut into the crusty, butter puff pastry. The pie went beautifully with some garlic potatoes and a good bottle of red wine. This is a warming dish to have on a cooler evening and it is easy to make if you use ready-made puff pastry
- 1 very large or 2 medium lamb shanks
- Several sprigs of rosemary
- 1 teaspoon of Herbes de Provence
- 2 onions
- 4 large Garlic cloves
- 1 lemon
- 8 carrots
- 8 potatoes
- Olive oil to baste potatoes
- 1 bottle of red wine
- 1 tablespoon of Maizena (cornflour)
- Salt and pepper to taste
- Peel and slice the onions
- Peel and chop 2 garlic cloves
- Wash the lemon and cut in quarters
- Wash and pat the meat dry, remove any bone chips.
- Place the meat in a large bowl
- Add the onions, garlic, herbes and lemon quarters, squeezing slightly to release the juice.
- Pour over the bottle of wine until the meat is covered.
- Slightly crush some rosemary sprigs in your hand then add the sprigs on top of the meat.
- Leave in the fridge for 24 hours turning occasionally.
- After 24 hours remove from the fridge and take out the lemon.
- Put the meat and all the marinade into a large saucepan, add salt and pepper.
- Peel the carrotts and chop into large pieces, add to the meat.
- Bring to the boil then turn down and simmer for about 1 and half hours until the meet is tender.
- Preheat the oven to 180 degrees.
- Prepare the garlic potatoes by washing and drying the outside of the potatoes.
- Slice the potatoes thinly about 2/3rds of the way, but not all the way, down so that they remain intact.
- Chop the other 2 garlic cloves in small pieces and rub over the potatoes.
- Then rub with some olive oil so that the potatoes are lightly covered with oil.
- Put on a baking tray in the pre-hested oven, on a rack at the bottom of the oven and cook for 20 minutes while you prepare the pie.
- Remove the cooked meat and the sprigs of rosemary from the pot.
- Slice the meat off the bone into thin bite sized pieces and return to the pot.
- Mix a tablespoon of Maizena (cornflour) in a little water to dissolve it, then add to the meat mixture in the pot and stir well.
- Turn up the heat slightly and stir until the liquid has thickened.
- Take the pastry and shape it to the top of a pie dish.
- Pour the meat mixture into your pie dish.
- Top with the pastry, sticking the edges well around the edge of the dish.
- Bake in the oven on a rack above the potatoes for about 20 – 25 minutes until the pastry is risen and golden and the potatoes are soft.
Serve straight away before the pastry drops. You can decorate with small, fresh sprigs of rosemary.
I recommend serving this fragrant dish with a Merlot or Cabernet Sauvignon.