Recipe courtesy of Clarissa Dickson Wright and Jennifer Paterson
Episode: Picnic
Save Recipe Print
Total:
4 hr
Prep:
1 hr
Inactive:
1 hr
Cook:
2 hr
Level:
Intermediate

Ingredients

Directions

Remove all bones from the lamb and dice the meat, set aside. Put the bones in a saucepan and add the onion, water to cover and season. Bring to a boil and simmer for 1 1/2 hours. Strain the stock and reserve.

Preheat the oven to 350 degrees F.

Line a pie dish with half of the pastry. Put in diced lamb, carrots and parsley and season. Cover with the remaining pastry, and seal and flute the edge. Make a small hole in the center of the pastry lid and brush with beaten egg.

Bake for 2 hours or until the pastry is golden brown. Pour the stock through the hole in the lid, adding enough to fill the pie, and leave to cool before serving.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Welsh Rarebit

Recipe courtesy of Alton Brown

Grilled Lamb Chops

Recipe courtesy of Giada De Laurentiis

Marinated Lamb Chops

Recipe courtesy of Ellie Krieger

Moroccan Grilled Lamb Chops

Recipe courtesy of Ina Garten

Herb-Roasted Lamb

Recipe courtesy of Ina Garten

Roasted Lamb Chops

Recipe courtesy of The Neelys

Rack of Lamb

Recipe courtesy of Ina Garten

Apple Pie

Recipe courtesy of Food Network Kitchen

Roasted Leg of Lamb

Recipe courtesy of Alex Guarnaschelli

Browse Reviews By Keyword

          Latest Stories