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

Ingredients for 4 people:

  • 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


  1. Peel and slice the onions
  2. Peel and chop 2 garlic cloves
  3. Wash the lemon and cut in quarters
  4. Wash and pat the meat dry, remove any bone chips.
  5. Place the meat in a large bowl
  6. Add the onions, garlic, herbes and lemon quarters, squeezing slightly to release the juice.
  7. Pour over the bottle of wine until the meat is covered.
  8. Slightly crush some rosemary sprigs in your hand then add the sprigs on top of the meat.
  9. Leave in the fridge for 24 hours turning occasionally.
  10. After 24 hours remove from the fridge and take out the lemon.
  11. Put the meat and all the marinade into a large saucepan, add salt and pepper.
  12. Peel the carrotts and chop into large pieces, add to the meat.
  13. Bring to the boil then turn down and simmer for about 1 and half hours until the meet is tender.
  14. Preheat the oven to 180 degrees.
  15. Prepare the garlic potatoes by washing and drying the outside of the potatoes.
  16. Slice the potatoes thinly about 2/3rds of the way, but not all the way, down so that they remain intact.
  17. Chop the other 2 garlic cloves in small pieces and rub over the potatoes.
  18. Then rub with some olive oil so that the potatoes are lightly covered with oil.
  19. 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.
  20. Remove the cooked meat and the sprigs of rosemary from the pot.
  21. Slice the meat off the bone into thin bite sized pieces and return to the pot.
  22. 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.
  23. Turn up the heat slightly and stir until the liquid has thickened.
  24. Take the pastry and shape it to the top of a pie dish.
  25. Pour the meat mixture into your pie dish.
  26. Top with the pastry, sticking the edges well around the edge of the dish.
  27. 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.

Bon Appétit!

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