Rosti-topped lamb & rosemary pie

Active: 30 minutes; Total: 5 hours; Yield: 4 to 6

Lamb leg or shoulder; cut into large chunks	750 grams
Salt
Pepper, freshly ground
Flour, all-purpose	2 tablespoons
Oil, olive	1 tablespoon + 1 tablespoon
Onion; chopped	1 large
Carrot; chopped	1 large
Garlic; crushed	5 cloves
Rosemary; needles picked, finely chopped, plus a few small sprigs	2 sprigs +
Tomato paste	1 tablespoon
Wine, red	200 milliters
Stock, beef	500 milliters
Vinegar, strawberry balsamic	1 tablespoon
Potatoes, floury; cut into chunks	850 grams
Cheddar, sharp; grated	100 grams
Butter, unsalted; melted	25 grams + 25 grams

1. In a large bowl, season the lamb with salt and pepper, then toss with flour. 
2. Heat 1-tablespoon oil in a Dutch oven over high heat, and brown half the lamb on all sides; transfer to a plate, and repeat with the remaining lamb; set aside. 
3. Reduce heat to medium, add 1-tablespoon oil, then the onions and carrot; cook for 10 minutes, stirring occasionally, until soft and golden. 
4. Add the garlic, chopped rosemary, and tomato paste; stir for 1 to 2 minutes. 
5. Return the lamb to the pan, pour in the wine and stock, stir in the vinegar, and bring to a simmer. 
6. Reduce the heat to low, cover, and cook for 3 hours, or until the lamb is tender. 
7. Place the potatoes in a large pot, cover with water, bring to a boil, and cook for 10 minutes, until softened slightly but still holding their shape. 
8. Preheat oven to 375°F.
9. Drain, leaving to cool enough to handle, then grate using the coarse side of the grater. 
10. Place in a medium bowl with the cheddar, 25-grams butter, salt, and pepper; mix until well combined. 
11. Transfer the lamb stew to a 12-inch-by-8-inch baking dish. 
12. Scatter the potato topping over the meat, and poke a few small rosemary sprigs into it. 
13. Brush with the remaining butter, and bake for 35 to 40 minutes, until the topping is golden brown and the stew is bubbling at the edges.

Recipe mildly adapted from Good Food by Cassie Best.

Boneless leg of lamb with tomato-olive relish

Lamb, boneless leg with a thin layer of fat	2 ½ to 3 pounds
Wine, dry red	½ cup
Oil, olive	¼ cup
Garlic, smashed	5 cloves
Fennel seeds, crushed	1 teaspoon
Salt, kosher	½ teaspoon
Pepper, freshly ground	½ teaspoon
Tomatoes, grape-sized, halved lengthwise, cut into thin slivers, but not seeded	1 cup
Olives, kalamata, cut lengthwise into thin slivers	½ cup
Basil, fresh, minced	3 tablespoons
Rosemary, fresh, minced	2 teaspoons
Fennel seeds, crushed	1 ½ teaspoons
Pepper, red flakes	¼ teaspoon

1. Place the lamb in a resealable plastic bag. 
2. In a small bowl, stir together the wine, oil, garlic, fennel seeds, salt, and pepper; pour over the lamb, seal the bag, and refrigerate for 3 to 8 hours, turning occasionally. 
3. In a small bowl, combine the tomatoes, olives, basil, rosemary, fennel seeds, and pepper flakes; side aside at room temperature for up to 3 hours. 
4. Preheat the oven to 400°F; arrange a rack in the center of the oven. 
5. Remove the lamb from the marinade, and pat dry with paper towels. 
6. Over medium-high heat, warm enough oil to lightly coat the bottom of a large, heavy, ovenproof roasting pan. 
7. Add the lamb, and brown on all sides, for 6 to 8 minutes. 
8. Place the lamb in the oven, and roast until a thermometer registers 130°F when inserted into the thickest part of the meat, for 35 to 45 minutes, depending on the size of the roast. 
9. Remove the lamb to a carving board and tent loosely with foil; let rest for 15 minutes. 
10. Slice the meat ½-inch thick, and arrange the slices overlapping on a platter; serve with the tomato-olive relish. 

Recipe mildly adapted from Sunday Roasts by Betty Rosbottom.

Lamb tetrazzini

Pasta, cooked	8 ounces
Lamb leg or shoulder, cooked, cut into 1-inch cubes	1 pound
Oil, olive	2 teaspoons + 2 teaspoons
Mushrooms, sliced	½ pound
Onion, finely chopped	1 small
Milk	2 ¾ cups
Flour, all-purpose	¼ cup
Salt	½ teaspoon
Pepper, freshly ground	¼ teaspoon
Cheese, Parmesan, grated	¼ cup
Butter	2 tablespoons
Bread crumbs	1 cup

1. Preheat the oven to 350°F; grease an 11-by-7-inch casserole dish. 
2. In a large skillet, heat 2-teaspoons oil over medium-high heat. 
3. Add the lamb, and cook for 6 minutes, stirring to brown on all sides; transfer to a bowl with the cooked pasta. 
4. In the same skillet, heat 2-teaspoons oil, and then add the onion and mushrooms; cook for 3 minutes. 
5. Whisk the milk and flour together until smooth, then add the milk mixture to the skillet with salt and pepper. 
6. Cook over medium heat, stirring, until slightly thickened, then stir in the cheese. 
7. Pour over the pasta and lamb, tossing to coat well; pour into the casserole dish. 
8. In a small skillet, melt the butter. 
9. Remove from heat, and stir in ¾-cup breadcrumbs. 
10. Sprinkle over the casserole with the remaining crumbs. 
11. Bake for 25 to 30 minutes, until bubbling and slightly browned on top.