Lamb Neck Pie Recipe

Learn how to braise lamb and how to put together this delicious Lamb Neck Pie Recipe with Mediterranean ingredients.

| September 2012

Whether you want to try your hand at Apple Pie or Chicken Fat and Pea Pie, How to Build a Better Pie (Quarry Books, 2012) by Millicent Souris provides the tips for flaky crusts, toppers and all things in between. Learn the skills, practice the techniques, master the recipes and build yourself a better pie. The following recipe is excerpted from Chapter 6, “Savory Pies, Meat Pies, Pot Pies, Oh, My!” 

How to Build a Better Pie Recipes:

Shaker Lemon Pie Recipe
Lamb Neck Pie Recipe 
Apple Pie Recipe
Chicken Pot Pie Recipe
Cheddar Cheese Pie Crust Recipe 

When I think of lamb I think of three women: my Yia Yia Arete Souris, who emigrated to the U.S. from Greece and opened a bar and restaurant when Prohibition ended; Paula Wolfert, whose cookbooks on Mediterranean food have greatly influenced my life; and Tamara Reynolds, a friend who can roast a lamb leg like an old Greek lady.

Paula Wolfert’s cookbooks offer incredible insight to how people really eat. She always goes straight to the source in her travels: the home kitchen. My Yia Yia used to cook Greek food all day long at her bar. Never an Easter passed without the requisite lamb with mint jelly. No one in my world recently has made more lamb that I know of than Tamara Reynolds. She made up a rub for her lamb leg that uses pomegranate molasses and Aleppo pepper. I also use sumac in the braise. Aleppo has a bit of heat and fruit to it while sumac is a bit acidic. Both are wondrous.

How to Braise Lamb

Braising the Lamb
lamb neck or shoulder (2.5 or 3 pounds) (1 or 1.5 kg)
2 tablespoons (28 ml) olive oil
kosher salt
freshly ground black pepper
1 tablespoon (7 g) sumac
3 tablespoons (60 g) pomegranate molasses
5 cloves garlic, smashed
1 large onion, medium dice
fennel tops without the fronds, medium dice
3 stalks celery, medium dice
2 carrots, medium dice
2 cups (480 g) canned tomatoes, crushed with your hands
2 cups (475 ml) stock
2 cups (475 ml) red wine
bunch of parsley

2 cups (500 g) dried beans soaked overnight
3 garlic cloves
1/4 cup (60 ml) olive oil

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