Bultarra Saltbush spit roasted lamb, with wild rosemary gravy pie

Bultarra Saltbush spit roasted lamb, with wild rosemary gravy pie

You will need:
800 g Bultarra Saltbush Lamb roast (rolled & tied)
6 cloves of garlic
Handful of wild rosemary or regular garden rosemary
1 cup olive oil
50 g butter (unsalted)
Sea salt
Cracked black pepper
4 carrots, peeled and roughly chopped
2 parsnips peeled and roughly chopped
4 boiled potatoes roughly chopped
2 red onions peeled and sliced
Butter puff pastry (if using store bought, about 3 sheets)
Short crust pastry (if using store bought, about 3 sheets)
½ egg (for egg wash)

Method:
Rub lamb with sea salt and olive oil. Tuck the cloves of garlic in the meat and place on top of the vegetables if baking in the oven. If using a spit place the meat onto the spit ready for roasting.
Cook the meat for about 50 minutes if using the oven, if using a spit cooks the meat for about 45 minutes or until cooked to your liking. During cooking ensure that you baste the meat with its cooking juices.
If spit roasting the meat, toss all veggies in some olive oil, pepper and salt, 1 crushed clove of garlic and some crushed rosemary. Roast these veggies for about 20 minutes in a 200 degrees oven.
From time to time shake the pan to ensure an n even roasting of the vegetables.
Leave meat and veggies to cool. Cut the meat bite size cubes. Add the meat cubes with the gravy and the veggies and taste for seasoning.
Butter or spray with canola oil 6 pie tins and line these tins with the short crust pastry, ensuring a little pastry hangs over the tin.
Spoon the lamb mix in and spread evenly.
Cover with puff pastry and crimp the pastry to your liking.
Make an egg wash with ½ egg and a little water or milk and glaze the pies with this egg wash. Decorate with wild rosemary...
Bake the pies for about 15 - 20 minutes on 175 degrees Celsius in a fan forced oven or until the bottom of the pie is cooked (turn out quickly on a tea towel to inspect and turn back in the mould if not done yet).
Remove from oven, turn out the moulds and serve with buttered mash (Belgian style, use freshly grated nutmeg and lashings of butter in the mash) mushy minted peas or just with some tomato sauce.

Bonne appetite... serves 6 pie lovers...

Gravy

You will need:
Pan juices from the lamb
2 tbsp plain flour
1 tbsp butter
1 cup of red wine (Shiraz - Cabernet, etc...)
1 cup of hot beef or lamb stock


Method:
Melt the butter. Add the flour and mix well.
Add the hot stock, red wine and pan juices and stir until all is combined. If you do end up with lumps don‘t worry, boil the gravy until it start to thickens and pass through a strainer. Cool the gravy in the fridge. When cooled remove any fat particles on the top of the gravy and use as above.

Culinary regards,
Filip Tibos
Catering and Restaurant Manager
The Big Cheese Catering Company