Lamb and rosemary pot pie

SPONSORED

 

I have long been a fan of Leopard’s Leap wine, so I was thrilled when they asked me try out their latest recipe creation for Father’s Day. What a treat it was!

 

 

I received a hamper containing all of the ingredients that I would need to make a lamb and rosemary pie, including some Leopard’s Leap Cabernet Sauvignon. This was a fabulous, warming dish for the whole family (pie fans live here) and we thoroughly enjoyed this special meal.

 

 

The Leopard’s Leap Cabernet Sauvignon adds wonderful flavour and richness to the lamb pie, and also makes the perfect accompaniment to enjoy alongside this fabulous dish. (It also pairs beautifully with other red meats, chicken, curries and cheese!)

 

 

So if you’re still looking for something scrumptious to make for Father’s Day tomorrow then look no further – Dad will love this. Thank you Leopard’s Leap for spoiling us!

 

 

LAMB AND ROSEMARY POT PIE

  • 1kg boneless leg of lamb cubes
  • salt and pepper
  • 15ml (1 tbsp) seasoned flour
  • olive oil, for frying
  • 1 red onion, finely chopped
  • 2 carrots, peeled and finely chopped
  • 250ml (1 cup) LEOPARD’S LEAP Classic Cabernet Sauvignon
  • 300ml lamb stock
  • 5 sprigs fresh rosemary
  • 1 whole garlic bulb
  • 1 roll ready-made puff pastry
  • 1 large egg, beaten
  • peas, to serve

1.) Preheat your oven to 160ºC.

2.) Place the lamb cubes in a large bowl. Season with salt and pepper and sprinkle with the flour. Toss well to coat.

3.) Heat the olive oil in a large pot. Cook the lamb in two batches for about 4 minutes to sear. Return all of the lamb to the pot. Add the red onion and carrot and cook for 2 minutes.

4.) Add the Leopard’s Leap wine, lamb stock and 4 sprigs of rosemary and stir.

5.) Cover the pot and pop into the oven. Allow to braise for 2½-3 hours until the lamb is tender.

6.) Wrap the garlic bulb in foil and pop into the oven with the lamb for the last 60-90 minutes of cooking. Once soft squeeze the flesh from the garlic skins.

7.) Remove the lamb from the oven and transfer to a suitable pie dish. Add the roasted garlic and the remaining sprig of rosemary. Increase the oven temperature to 200ºC.

8.) Unroll the puff pastry and cut to size. Cover the lamb with the pastry and crimp the edges. Cut a slit in the middle of the pastry to allow steam to escape. Brush the pastry with beaten egg.

9.) Bake the pie for 30 minutes or until the pastry is crispy and golden. Serve immediately with peas or veggies of choice. (And a glass of Leopard’s Leap wine!)

Sponsored collaboration with Leopard’s Leap. 

 

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