Amanda Laird: Lamb with olives and rosemary

Lamb with olives and rosemary. Photo / Babiche Martens

Serves 4 - 6

2 Tbs olive oil
3 lamb shoulder chops, fat removed
(or use 300g diced lamb if preferred)
1 small onion, diced
2 tsp fresh rosemary leaves
1 medium carrot, diced
1 stick of celery, diced
¼ cup green olives, chopped
½ cup (or 1 large) potato, diced
2 fresh bay leaves
1 Tbs plain flour
¼ cup white wine
¼ cup lamb or vegetable stock
Salt and freshly ground black pepper
1 packet of short crust pastry, rolled
1 egg
1 Tbs milk

1 Heat a pan and when hot, add the oil and then the lamb. Cook for 3-4 minutes on each side then remove. When cool, cut the meat off the bones and dice.

2 Add the onion to the hot pan with the rosemary, carrot, celery, olives, potato and bay leaves. Stir while cooking for 7-8 minutes over a medium heat until the vegetables have softened.

3 Preheat the oven to 200C. Add the flour and continue to cook for a minute then stir in the wine and stock, let cook until thickened then check for seasoning.

4 Grease a baking tray. Cut approximately four-six 18cm (or saucer-sized) circles from the pastry. Spoon the cooled filling onto half of the circle. Whisk the egg and milk together and brush around the edge. Fold the pastry over, seal then brush all over with the egg wash. Snip the pastry with scissors to allow steam to escape and bake for approximately 25 minutes or until golden.