Spring lamb, garlic, rosemary and potato pies
Experience tender spring lamb with garlic, rosemary, and potatoes in flaky pastry—perfect for special occasions. Serves 4.
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Cooking tools:
- Muffin tin
- Pastry brush
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Oven
- Measuring cup
- Measuring spoon
- Wooden spoon
- Spoon
- Mixing bowl
- Fork
- Plate
- Refrigerator
Ingredients
- 75ml olive oil
- 600g diced lamb leg, cut into 2cm pieces
- 1 large brown onion, finely chopped
- 2 garlic cloves, crushed
- 2 potatoes, peeled, diced
- 2 sprigs rosemary
- 2 tablespoons plain flour
- 125ml red wine
- 375ml cups beef stock
- olive oil cooking spray
- 2 sheets butter puff pastry, thawed and lightly rolled
- 1 egg, lightly beaten
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