Sesame Lamb Pie
Photo by Mark Weinberg
MAKES
One 9 inch / 23 cm pie
TAKES
Prep time: 40 minutes
Cook time: 2 hours
Total: 2 hours 40 minutes
✻ ABOUT THIS RECIPE
This is a shining example of what I like to call “dinner pie”—an all-in-one dish that you can serve for supper. Another thing about dinner pie is that it can often be made ahead; the filling cooks slowly and the flavors intensify as they sit overnight. You can even make a double batch of the braise to serve with rice one night, then bake the leftovers into the dinner pie. If I say dinner pie enough, will it catch on? Stay tuned. Recipe from The Book on Pie.
INGREDIENTS
Sesame Lamb Filling
1.1 kg / 2 ½ pounds lamb shoulder, cut into bite-size pieces
9 g / 1 ½ teaspoons kosher salt
3 g / 1 teaspoon freshly ground black pepper
15 g / 1 tablespoon neutral oil, such as vegetable or peanut
10 g / 2 teaspoons toasted sesame oil
460 g / 2 medium red onions, finely chopped
100 g / 10 medium scallions, sliced into ½ inch / 1 cm pieces
one (1 ½ inch / 3 cm) piece of ginger, peeled and finely chopped
20 g / 4 garlic cloves
25 g / 3 tablespoons sesame seeds (white, black, or a mixture)
35 g / 1 ½ tablespoons sambal oelek, or more
460 g / 2 cups beef broth
60 g / ¼ cup rice vinegar
45 g / 3 tablespoons soy sauce
Cucumber Salad & Assembly
One recipe Pâte Brisée, Par-Baked, cooled completely
454 g / 1 pound European cucumbers, halved lengthwise, seeds removed
kosher salt, as needed
30 g / 2 tablespoons seasoned rice vinegar
19 g / 1 tablespoon honey
7 g / 1 ½ teaspoons toasted sesame oil
5 g / 1 teaspoon soy sauce
pinch or two red pepper flakes
36 g / ¼ cup toasted sesame seeds
9 g / 3 tablespoons chopped fresh cilantro
6 g / 2 tablespoons chopped fresh mint
Never Par-Baked? Never Fear!
METHOD
1. Pat the lamb dry; season with salt and pepper.
2. In a large Dutch oven over medium heat, warm the neutral oil. Working in batches if needed, cook the lamb for 1 to 2 minutes per side, until well seared. Transfer to a plate.
3. Wipe out the pot, then heat the sesame oil over medium-low. Cook the onions, stirring occasionally, for 4 to 5 minutes, until they start to become translucent and soft. Add the scallions, ginger, and garlic and cook, stirring frequently, for 2 minutes more, until fragrant.
4. Add the sesame seeds and sambal oelek and cook, stirring constantly, for 30 seconds. Return the lamb to the pan and toss well to combine. Add the broth, vinegar, and soy sauce and bring to a simmer over medium heat.
5. Reduce the heat to low and cook, uncovered, for 1 to 1 ½ hours, until the lamb is tender (it will cook more in the oven later, but it should be nicely tender at this time). Let cool to room temperature.
6. Cucumber Salad & Assembly: Arrange a rack in the lower third of the oven, preferably with a baking steel or stone on it; heat the oven to 375°F / 190°C. Place the par-baked crust on a parchment-lined baking sheet.
7. Cut the halved cucumbers into ½ inch / 1 cm pieces. Working with a few at a time, arrange cut side down and use the side of a knife to smash firmly. Transfer to a colander placed inside a medium bowl. Season with 2 large pinches of salt and toss well to combine. Let drain while the pie bakes, tossing occasionally.
8. Spoon the lamb mixture into the crust and spread in an even layer.
9. Bake the pie (on the steel/stone, if using) for 40 to 45 minutes, until the filling is bubbly and the crust is deeply golden. Let cool for 20 minutes.
10. Pat the cucumbers dry. In a medium bowl, whisk the vinegar, honey, oil, soy sauce, and red pepper flakes; season with salt, then whisk to dissolve the salt. Add the cucumbers and toss to combine.
11. Using a slotted spoon, transfer the cucumbers to the surface of the pie (alternatively, you can serve them alongside). Sprinkle the pie with the sesame seeds, cilantro, and mint.
NOTES
The filling can be made up to 2 days ahead. Transfer to an airtight container and store in the refrigerator.
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
