Slow-cooked lamb, rosemary and roasted garlic pie
Servings: 4
Ingredients
1 red onion, finely chopped
2 carrots, finely chopped
NOMU Extra Virgin Olive Oil
1 kg boneless leg of lamb, cut into cubes
2 tsp NOMU One for All Rub
1 cup (250ml) red wine
1 tbsp NOMU Lamb STOCK, dissolved in 500ml hot water
5 sprigs fresh rosemary
1 whole garlic bulb
NOMU Sea Salt and Black Pepper
1 roll ready-made puff pastry
1 egg, lightly whisked
Directions
Preheat the oven to 160°C.
In a medium-sized oven-proof pot, sauté the onion and carrot in a little Olive Oil until soft and translucent. Add the lamb pieces and allow to brown before adding the NOMU One for All Rub, red wine, stock and 4 sprigs of rosemary. Cover the pot and place in the oven. Allow to braise for 2-3 hours until the lamb is tender and succulent.
Wrap the whole garlic bulb in foil and place alongside the lamb in the oven. Allow the garlic to roast for 60-90mins until sweet and soft. Remove from the oven and squeeze the juicy flesh from the papery skins.
Once the lamb is cooked, remove from the oven and transfer to a suitable pie dish. Top with the squeezed roasted garlic and add a sprig of fresh rosemary.
Increase the oven temperature to 200°C.
Cover the lamb with the puff pastry (cut to size) and crimp the edges. Cut a small slit into the top of the pie to allow the steam to escape during cooking. Brush with the beaten egg and place the pie in the oven, bake for for approximately 30 minutes until the pastry is golden brown and crisp.
Remove from the oven and serve immediately.
* Recipe and photography by Alida Ryder of Simply Delicious
Ingredients
1 red onion, finely chopped
2 carrots, finely chopped
NOMU Extra Virgin Olive Oil
1 kg boneless leg of lamb, cut into cubes
2 tsp NOMU One for All Rub
1 cup (250ml) red wine
1 tbsp NOMU Lamb STOCK, dissolved in 500ml hot water
5 sprigs fresh rosemary
1 whole garlic bulb
NOMU Sea Salt and Black Pepper
1 roll ready-made puff pastry
1 egg, lightly whisked
Directions
Preheat the oven to 160°C.
In a medium-sized oven-proof pot, sauté the onion and carrot in a little Olive Oil until soft and translucent. Add the lamb pieces and allow to brown before adding the NOMU One for All Rub, red wine, stock and 4 sprigs of rosemary. Cover the pot and place in the oven. Allow to braise for 2-3 hours until the lamb is tender and succulent.
Wrap the whole garlic bulb in foil and place alongside the lamb in the oven. Allow the garlic to roast for 60-90mins until sweet and soft. Remove from the oven and squeeze the juicy flesh from the papery skins.
Once the lamb is cooked, remove from the oven and transfer to a suitable pie dish. Top with the squeezed roasted garlic and add a sprig of fresh rosemary.
Increase the oven temperature to 200°C.
Cover the lamb with the puff pastry (cut to size) and crimp the edges. Cut a small slit into the top of the pie to allow the steam to escape during cooking. Brush with the beaten egg and place the pie in the oven, bake for for approximately 30 minutes until the pastry is golden brown and crisp.
Remove from the oven and serve immediately.
* Recipe and photography by Alida Ryder of Simply Delicious
Ingredients
1 red onion, finely chopped
2 carrots, finely chopped
NOMU Extra Virgin Olive Oil
1 kg boneless leg of lamb, cut into cubes
2 tsp NOMU One for All Rub
1 cup (250ml) red wine
1 tbsp NOMU Lamb STOCK, dissolved in 500ml hot water
5 sprigs fresh rosemary
1 whole garlic bulb
NOMU Sea Salt and Black Pepper
1 roll ready-made puff pastry
1 egg, lightly whisked
Directions
Preheat the oven to 160°C.
In a medium-sized oven-proof pot, sauté the onion and carrot in a little Olive Oil until soft and translucent. Add the lamb pieces and allow to brown before adding the NOMU One for All Rub, red wine, stock and 4 sprigs of rosemary. Cover the pot and place in the oven. Allow to braise for 2-3 hours until the lamb is tender and succulent.
Wrap the whole garlic bulb in foil and place alongside the lamb in the oven. Allow the garlic to roast for 60-90mins until sweet and soft. Remove from the oven and squeeze the juicy flesh from the papery skins.
Once the lamb is cooked, remove from the oven and transfer to a suitable pie dish. Top with the squeezed roasted garlic and add a sprig of fresh rosemary.
Increase the oven temperature to 200°C.
Cover the lamb with the puff pastry (cut to size) and crimp the edges. Cut a small slit into the top of the pie to allow the steam to escape during cooking. Brush with the beaten egg and place the pie in the oven, bake for for approximately 30 minutes until the pastry is golden brown and crisp.
Remove from the oven and serve immediately.
* Recipe and photography by Alida Ryder of Simply Delicious
Ingredients
1 red onion, finely chopped
2 carrots, finely chopped
NOMU Extra Virgin Olive Oil
1 kg boneless leg of lamb, cut into cubes
2 tsp NOMU One for All Rub
1 cup (250ml) red wine
1 tbsp NOMU Lamb STOCK, dissolved in 500ml hot water
5 sprigs fresh rosemary
1 whole garlic bulb
NOMU Sea Salt and Black Pepper
1 roll ready-made puff pastry
1 egg, lightly whisked
Directions
Preheat the oven to 160°C.
In a medium-sized oven-proof pot, sauté the onion and carrot in a little Olive Oil until soft and translucent. Add the lamb pieces and allow to brown before adding the NOMU One for All Rub, red wine, stock and 4 sprigs of rosemary. Cover the pot and place in the oven. Allow to braise for 2-3 hours until the lamb is tender and succulent.
Wrap the whole garlic bulb in foil and place alongside the lamb in the oven. Allow the garlic to roast for 60-90mins until sweet and soft. Remove from the oven and squeeze the juicy flesh from the papery skins.
Once the lamb is cooked, remove from the oven and transfer to a suitable pie dish. Top with the squeezed roasted garlic and add a sprig of fresh rosemary.
Increase the oven temperature to 200°C.
Cover the lamb with the puff pastry (cut to size) and crimp the edges. Cut a small slit into the top of the pie to allow the steam to escape during cooking. Brush with the beaten egg and place the pie in the oven, bake for for approximately 30 minutes until the pastry is golden brown and crisp.
Remove from the oven and serve immediately.
* Recipe and photography by Alida Ryder of Simply Delicious
