Recipe

Lamb and filo Pie / The Quintessential Roast Lamb

Lamb and filo Pie

Ingredients • 1 tablespoon oil • 1 onion, peeled and chopped • 3 clove garlic, crushed • 1 carrot, peeled and finely chopped • 2 stalks celery, finely chopped • 1 tablespoon chopped fresh rosemary • 1 teaspoon dried thyme • 500 gram quality mark lamb mince • 1 tablespoon plain flour • 1 3/4 cup beef stock • 410 gram can Italian seasoned tomatoes • 1 cup of fresh, sliced mushrooms • 8 sheets filo pastry • 25 gram melted butter • 100grms Feta Cheese

Method • Preheat the oven to 210°C. In a large frypan, heat the oil and gently cook the onion, garlic, carrot and celery with the rosemary and thyme until the vegetables are tender. If using fresh mushrooms, include them too. Add the lamb mince and cook until it is browned.

• Pour off any excess fat and stir in the flour. Add the stock a little at a time, mixing well after each addition.

• Mix in the tomatoes and canned mushrooms, if using, and bring the mixture to the boil. When heated through, pour the mince mixture into an ovenproof dish

• Brush a sheet of the filo lightly with some of the butter, then crumple it slightly and place it on top of the filling, butter side facing up. Add some of the Feta. Continue layering the filo and Feta on top of the filling, crumpling each sheet a little to create light, crispy layers when it is cooked.

• Bake the pie in the preheated oven for 35 minutes, or until the top is dark golden.

• Serve with a sprinkling of parsley and or Spring Onion if desired.

The Quintessential Roast Lamb

Ingredients • 4 garlic cloves, finely chopped • 1 tbsp chopped fresh rosemary sprigs • 1 tbsp chopped fresh thyme • 1 tbsp Dijon mustard • 2 tbsp Olive Oil • 1 teaspoon sea salt • ½ teaspoon freshly ground black pepper • 1.7 – 2 kg leg of lamb • 2 tbsp Olive Oil, extra

Vegetables • 1 kg kumara, cut into large chunks • 1 kg carrots, peeled and cut into chunks • 2 red onions, cut into wedges • 1 bulb garlic, cut in half • 2 sprigs rosemary • Add in more vegetables if you want to, like Brussel Sprouts, broccoli or green beans.

Mint Sauce • ¼ cup white wine vinegar • 2 tbsp Sugar • 2 tbsp water • 1 cup fresh mint leaves, finely chopped

Method 1. Preheat the oven to 200°C. Combine the garlic, rosemary, thyme, mustard, olive oil, salt and pepper in a small bowl.

1. Score the top side of the lamb with a sharp knife and place in a large roasting dish. Spread the garlic and herb mixture over the lamb, rubbing into the scored cuts. Drizzle with extra olive oil.

2. Roast in the preheated oven for 1 hour 30 minutes for medium, or until the lamb is cooked to your liking. Baste frequently.

3. 50 minutes into the cooking time, , add the vegetables, (there is no need to peel the kumara, but if you prefer you can) garlic bulb and sprigs of rosemary. Toss to coat in oil. Season with salt and pepper. Cook the vegetables for 40 minutes, or until they are tender and golden.

4. Make the mint sauce. Place the vinegar, caster sugar and water into a small saucepan and stir over low heat until the sugar dissolves. Remove from the heat and allow to cool slightly before stirring in the chopped mint.

5. Slice the lamb and serve with the roast vegetables and mint sauce.

How long should I cook my lamb for and how do I know if it’s done?

Even for a knowledgeable chef, getting the perfect cook on your roast can be tricky. The most accurate way is to use a meat thermometer. The overall cooking time in the recipe is just a guideline – this will change if your cut is smaller or larger and your overall preference.

To test how well done your lamb is, use the following temperatures as a guideline.

• Rare 60°C • Medium rare 60–65°C • Medium 65–70°C • Medium well done 70°C • Well done 75°C