For the lamb:
1. Preheat the oven to 180°C – 200°C.
2. Wash and dry the lamb joint. Stud with garlic, tuck sprigs of rosemary underneath the shoulder, season & rub with oil.
3. Roast the lamb in the oven for about 1 hour – 1 hour 15 minutes. When cooked, allow it to cool for a day.
4. Take the cold shoulder of lamb and separate the lean meat from the fat on the joint. Cut the meat into 2cm cubes. Reserve.
For the pastry:
1. Mix the butter and lard with the flour. Add sufficient cold water with the lemon juice to make a firm dough.
2. Roll out the dough so you have a piece three times as long as it is wide.
3. Fold the top third down and the bottom third up and seal the open ends. Turn and repeat three times.
4. Wrap the pastry in cling film and place in a refrigerator for 20 minutes.
For the sauce:
1. Quarter the leeks lengthwise. Place in a pan with a little water with sea salt and cook for about 10 minutes.
2. Drain the leeks and chop. Reserve the leek cooking liquid and make it up to around 300 ml by adding white wine.
3. Gently melt 30 g of butter in a medium pan. Add 30g of flour and stir. Add the reserved leek and wine liquid, slowly, stirring all the time.
4. Heat gently until the sauce thickens. Season to taste.
To assemble the pies:
1. Preheat the oven to 200°C.
2. Roll out the pastry fairly thinly and cut rings to fit the holes of a greased Yorkshire pudding tin.
3. Put a spoonful of chopped leek in the bottom of each pie case.
4. Add a little chopped lamb then top with a generous spoonful of the sauce.
5. Cut a top of pastry for each pie, slightly smaller than the base. Put the tops on the pies, decorate and cut a slash for steam to escape. Glaze with beaten egg.
6. Cook for approximately 15 minutes, or until the pastry is golden brown.
For the veggies:
1. Cut the carrots into lengths. Bring to the boil in salted water and cook until al dente – approx 15 minutes.
2. Drain the carrots then add a knob of butter. Sprinkle with parsley.
3. For the courgettes, add 50 g of butter to a pan. Add the chopped onion and soften. Slice the courgettes into fine rounds. Put into the pan with the softened onion and butter. Season, put the lid on and allow to gently cook for around 10 minutes.
4. Mix together a squeeze of fresh lemon juice with olive oil, salt and pepper. Add a little sugar to taste. Dress the watercress leaves with dressing.
PLATING UP
Place a pie in the centre of the plate with the carrots and sautéed courgette & onion to the side.
Decorate with the dressed watercress leaves
