PROVENÇALE LAMB SHOULDER RACK PIE

Serves 4 as a main course

Preparation & Plating

Braise the shoulder racks as per the recipe and make the pie mix.

4 x 1 bone cooked rack cutlets, cut and set aside from the pie mix
Provençale pie mix
500g of pre- rolled puff pastry

Method

Cut 4 larger 15cm puff pastry rounds and 4 smaller 12cm puff pastry rounds. Keep refrigerated until needed.
Make a thick flour and water paste to stick the pastry together.
Separate the pie mix into 4 portions and form each portion around a 1 bone cutlet (exposed bone/funnel)
Make 4 pies by placing each formed mix onto each of the largest rounds of pastry, make an incision into the centre of the smaller pastry rounds and slide down the bone.
On each pie the base pastry folds up to the top pastry with 8 crimps to seal in the pie mix.
Lightly brush with egg wash to glaze the pies.
Place onto non-stick parchment lined tray.
Bake in a preheated oven at 190ºC for 20 minutes or till golden brown and the base of the pastry is cooked.

Lamb shoulder rack braise

4 Ovation lamb shoulder racks
1 onion + 1 carrot both peeled & roughly chopped
2 cups tomato puree
1-2 litre Lamb or chicken stock – heated
250ml red wine
Salt and milled black pepper for braising

Method

Season and seal lamb shoulder racks.
Place in an ovenproof dish and add all other ingredients and cover with hot stock.
Cook in a preheated oven at 180ºC for 1¼ hours.
Leave lamb shoulder to completely cool in the braising liquid, preferably overnight.

Provençale pie mix

4 cold lamb shoulder racks in braising liquor
300g whole belly bacon – skin removed, small dice
1 medium carrot & medium onion – peeled and diced
1 stem/stick of celery – diced
½ small fennel bulb – diced
90g plain flour
1 large Agria or Russet potato – peeled and diced and blanched
½ a tin or 200g of tinned tomatoes – strained – roughly chopped
½ an orange zested
1Tbl of each thyme + tarragon- finely chopped
Pinch of cayenne pepper & salt and pepper to taste

Method

Remove shoulder racks from the braise and remove vegetables.
Strain liquid and set aside in a saucepan. Reduce this liquid to 700ml & keep warm.
Cut and set aside 1 bone in Rack cutlet off each of the cooked shoulder racks leaving the meat attached. This forms the “funnel” to the pie.
Bone each of the remaining 3 bone racks and dice the meat.
Sauté the belly bacon in a little oil till golden.
Add onions, carrots, fennel, celery and cook till soft.
Add flour and cook to a blonde roux.
Add hot braising liquid and simmer for 15 minutes stirring occasionally.
Remove from heat and add tinned tomatoes, orange zest, thyme, tarragon.
Gently fold in blanched potato, diced lamb and season with freshly milled pepper, salt, pinch of cayenne pepper.
Transfer to a tray and place in the chiller immediately to cool.