Lamb with olives and rosemary
( SERVES 4 )
Photo by Babiche Martens
|2 Tbsp||Olive oil|
|3||Lamb shoulder, fat removed (or use 300g diced lamb if preferred)|
|1||Onion, small, diced|
|1||Carrot, medium, diced|
|2 tsp||Fresh rosemary|
|1 stalk||Celery, diced|
|¼ cup||Pitted green olives, chopped|
|½ cup||Potato, diced|
|¼ cup||White wine|
|1 Tbsp||Plain flour|
|¼ cup||Lamb stock, or vegetable stock|
|1||Salt & freshly ground pepper, to season|
|1 packet||Shortcrust pastry, rolled|
- Heat a pan and when hot, add the oil and then the lamb. Cook for 3-4 minutes on each side then remove. When cool, cut the meat off the bones and dice.
- Add the onion to the hot pan with the rosemary, carrot, celery, olives, potato and bay leaves. Stir while cooking for 7-8 minutes over a medium heat until the vegetables have softened.
- Preheat the oven to 200C. Add the flour and continue to cook for a minute. Then stir in the wine and stock, let cook until thickened, then check for seasoning.
- Grease a baking tray. Cut approximately 4-6 18cm (or saucer-sized) circles from the pastry. Spoon the cooled filling onto half of the circle. Whisk the egg and milk together and brush around the edge. Fold the pastry over, seal then brush all over with the egg wash. Snip the pastry with scissors to allow steam to escape and bake for approximately 25 minutes or until golden.