Hello everybody, it’s Jim, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, lamb neck & kidney pie. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
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Lamb neck is a fabulously underrated and inexpensive cut of lamb. It is a tough cut that needs very long, slow cooking. It may look as though there isn't much meat, but it yields a surprisingly generous. Can a Lamb Neck Be Turned into a Porchetta?
To get started with this particular recipe, we must first prepare a few components. You can have lamb neck & kidney pie using 11 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Lamb Neck & Kidney Pie:
- Prepare Ready Rolled Puff Pastry
- Make ready Lamb Neck
- Get Lamb Kidney
- Make ready Bouquet Garni (Parsley, Marjoram, Thyme, Rosemary, Bay Leaf)
- Get medium Celery stick
- Prepare medium carrot
- Make ready garlic colves
- Get lamb stock cube
- Get Worcestershire Sauce
- Get wholemeal flour
- Make ready egg
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Instructions to make Lamb Neck & Kidney Pie:
- Heat a wide based pan with a drizzle of vegetable oil over a high heat.
- Cut the kidney's and Lamb neck into chunks and season all the meat generously with salt and pepper.
- Once the pan is hot, add the kidney pieces to the pan to brown. Meanwhile, dice the celery and carrot and add them to a slowcooker. Crush the garlic with the skins on and add them to the slowcooker.
- Once the kidney piece's a browned, remove from the pan and set to one side. Return the pan to the heat and now brown the lamb neck pieces. Boil a kettle.
- Once all the meat is browned, add both the kidney pieces and the lamb neck meat to the slowcooker. Return the pan to a medium heat and add the flour to cook off for about 1min.
- Add 300ml of boiled water to the lamb stock cube and mix well, pour this into the pan gradually whilst you whisk the suace in the pan. Then add the worcestershire sauce and whisk well. Leave to reduce by about 1/3rd.
- Pour the gravy into the slowcooker, add the bouquet garni, place on the lid and cook on a low heat setting for about 8hours. (add more water if the mixture dries out too much)
- Pre heat and oven to 170°C fan. Once the pie filling is ready, add the mixture to a pie dish. Place the pastry over the top and trim. Pierce a whole to allow steam to escape during cooking.
- Beat the egg and then egg wash the pastry. Season with some pepper and place in the oven for 20-25mins.
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