This recipe is a modern tribute to older styled nose to tail eating that was once the norm of country life a few hundred years ago. Taking inspiration from antique recipes such as the Welsh Sheeps Head Pie, Mrs Beetons Lambs Brains and a few other variations I have perused and read.
The property I have in North Central Victoria can be traced back to the original squatting by William Hamilton in the 1830s. The Hamiltons made a large impact on the area running a mob estimated to vary between 8,000 and 15,000 merino sheep.
Thus the recipe pays tribute to a colonial heritage both in interpretation and name.
300g Lamb mince
300g cubed lamb
Lambs Brain sauce* (see below)
1/2 cup plain flour, seasoned w/ salt and pepper
2 tablespoons olive oil
2 cloves garlic, crushed
1 large leeks, sliced
2 large carrot, finely chopped
2 medium potatoes, diced
teaspoon of paprika
2 cups stock
1 bay leaf
3 sheets puff pastry
1 egg yolk, lightly beaten (to glaze pastry)
Lambs Brain Sauce:
3 lambs’ brains
2 slices of bacon
2 small onions, sliced
1 cloves garlic, crushed
salt and freshly-ground black pepper, to taste
2 allspice berries
1 small bunch of parsley
stock or weak broth
2 field mushrooms
150ml port wine
Fish sauce/anchovy sauce
Lambs Brain Sauce:
Soak the brains in cold salted water for 60 minutes, and remove the membrane that covers them.
Fry the onions in a little butter until nicely browned (about 10 minutes) then place in a pan with the mushrooms, Port wine bayleaf, clove, allspice and a little lamb stock
Add the seasonings, herbs and spices, bring to a simmer and cook gently for 10 minutes, stirring constantly.
In the meantime, cook the brains in lamb stock on medium heat for about 15 minutes,
Remove brains with a spider and plunge in cold water to prevent any further cooking., chop into small pieces and set aside
Remove the sauce from the heat and pass through a fine-meshed sieve.
Melt butter in the pan, brown some bacon pieces – slowly adding the sieved sauce mix and then flour to produce a thick but not pasty sauce.
Stir in the chopped brains, parsley, lemon juice and anchovy sauce.
If the mixture is too thin, add a little more flour and if it is too thick, add milk to thin it.
Toss lamb cubes in paprika and seasoned flour and brown in batches over medium heat.
Remove meat from pan and set aside.
Fry onion, garlic and leek for 5 minutes.
Add the mince and brown.
Add the cubed meat, carrot, potato, stock and bay leaf, and bring to the boil.
Reduce heat, cover and simmer for 10 minutes.
Uncover and simmer for another 30 minutes or until the liquid has reduced and thickened.
Remove bay leaf and stir in the lambs brain sauce gently
Set aside to cool.
Preheat oven to 200°C.
Grease an 18 cm pie dish, pour meat mixture in and top with pastry.
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