Slow-roasted lamb, rosemary & roasted garlic pie – Alida Ryder

Alida Ryder's Slow cooked lamb, rosemary & roasted garlic pie

Alida Ryder’s Slow cooked lamb, rosemary & roasted garlic pie

Alida Ryder, is one of the best cooks in the North.  We, and her enormous fan base are lucky to have her in our lives, her food is always so beautifully photographed, so colourful, aromatic and utterly delicious.  She just knows how to put real flavour in food.  She cooks from the heart and as a result a number of her dishes are nostalgia food, comfort food, food to fill us and make us replete in the joy of eating it.

Slow-roasted lamb, rosemary & roasted garlic pie
Preparation time 20 minutes
Cooking time 3 hours 30 mins
Total time 3 hours 50 mins
Serves: 4

1 red onion, finely chopped
2 carrots, finely chopped
1kg boneless leg of lamb cubes
2 teaspoons NoMU All purpose rub
250ml red wine
500ml lamb stock (made with NoMU Lamb Fond)
5 sprigs fresh rosemary
1 garlic bulb
salt & pepper to taste
1 roll, ready-made puff pastry
1 egg, beaten

Pre-heat the oven to 160°c.
In a medium, oven-proof pot, saute the onion and carrot in a little olive oil until soft and translucent.
Add the lamb and allow to brown before adding the all purpose 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 garlic bulb in foil and place alongside the lamb in the oven.
Allow the garlic to roast for 60-90mins until sweet and soft then remove from the oven and squeeze the juicy flesh from the papery skins.
When the lamb is cooked, remove from the oven and transfer to a suitable pie dish. Top with the roasted garlic and add another sprig of fresh rosemary.
Raise the temperature of the oven to 200°c.
Cover the lamb with the puff pastry (cut to size) and crimp edges. Cut a slit into the pastry to allow steam to escape and brush the pastry with the beaten egg.
Place the pie into the oven and allow to bake until the pastry is golden brown and crisp (approximately 30 minutes).
Remove from the oven and serve immediately.

Michael’s wine recommendation – CLICK HERE

Oldenburg Rhodium 2012

Oldenburg Rhodium 2012

Alida Ryder

Alida Ryder

Alida Ryder is one of my favourite food people.  Excellent cook, recipe developer, great photographer.  Her website has a huge following and she is doing things she could only have dreamed of a few years ago.  She’s written two books Simple & Delicious and Cook from the heart.  Click here to go to her fabulous website. Click here to buy her first e-book.

May 1st, 2015|Categories: Recipes|Tags: , , |