SERVES 4-6 PEOPLE

EGG setup: Direct then indirect

Recommended charcoal: TBC

EGG target temperature: 220°C, then 160°C, then 180°C

Cooking time: 5 hours

 

FOR THE LAMB

Whole bone-in lamb shoulder (1.2kg-1.5kg)

Rapeseed oil

2 onions, finely chopped

1 bulb of garlic, cloves finely chopped

1 bouquet garni of rosemary and thyme

150ml white wine

2 litres chicken stock

500g cavolo nero, chopped

600g jar of butter beans, drained

100g cornflour

Sea salt and black pepper

FOR THE SALSA VERDE

200g wild garlic leaves, chopped

A few fronds of dill, finely chopped

2 tbsp Dijon mustard

2 tsp white wine vinegar

FOR THE PASTRY

2 rolls of high-quality all-butter puff pastry

1 large egg, beaten

Butter, for greasing

 

SEAR THE LAMB

Set up your EGG for direct cooking with a Stainless Steel Grid in place. Target temperature is 190°C.

Give the lamb shoulder a rub of oil, season with salt and pepper then place it on the grid. Sear it all over to add a good bit of colour. To add an extra dimension of herby flavour, drop some rosemary onto the coals just before you start the sear.

Switch your EGG to an indirect setup by installing the ConvEGGtor in a legs-up position, topped with the grid. Bring the temperature down to 160°C. You can leave the lamb on the grid to roast while the temperature comes down.

BRAISE THE LAMB

Heat a splash of oil in a roasting tin or Dutch Oven then add the onion, garlic and bouquet garni and cook for a few minutes to soften.

Add the lamb shoulder to the pan and pour the wine and chicken stock over the top.

Cover the meat with a lid or a layer of foil and return it to the EGG to braise for 4 hours.

MAKE THE FILLING

Remove the lamb shoulder and set it aside to cool, leaving the vegetables and juices behind in the pan. Once cool, pick the meat from the bones. Don’t be afraid of the crispy bits – they’ll add lots of flavour.

Mix the cornflour with water to create a smooth slurry, then slowly add this to the pan to thicken the sauce.

Quickly steam the sliced cavolo nero to remove its stringy texture, then add to the sauce along with the drained beans and picked meat. Season with salt and pepper.

Make the wild garlic salsa verde by adding the chopped wild garlic and dill to a bowl. Spoon in the mustard, white wine vinegar and olive oil and fold it all through the mix.

Pour the salsa verde into the sauce – it’s important that the sauce is cool when you do this.

ASSEMBLE THE PIE

Bring the EGG up to 180°C.

Cut the pastry into two sheets – one big enough to line the bottom and side of the dish with a little overhang at the top, one

Grease the pie tin with butter then line it with the larger sheet of pastry.

Add the filling, then use brush the edges of the pastry with the beaten egg to wash. Cover with the pie top and press the overhanging edges together firmly then fold down so that the filling is completely sealed. Brush the top with more of the egg wash and season with a little salt.

BAKE THE PIE

Use a fork to pierce a couple of holes in the centre of the pie lid. Place the pie dish on the grid and bake for 40-45 minutes, until piping hot and golden brown.