Lamb Cobbler Recipes

HERBY LAMB COBBLER

Steps:

• Heat oven to 180C/fan 160C/gas 4. In a flameproof casserole, heat the oil, then sizzle the bacon for 5 mins until crisp. Turn up the heat, then cook the lamb for 10 mins until brown. Remove meats with a slotted spoon, turn the heat up to maximum, then add the onions, carrots and mushrooms. Cook for about 5 mins until starting to colour, then stir in the flour. Return the meat to the pan with the herbs, and pour over the wine, stock and Worcestershire sauce. Season, then cover and braise in the oven, undisturbed, for about 1 hr 20 mins.
• After about 1 hr, make the topping. Tip the flour and herbs into a large bowl, then season with salt and pepper. Add the butter and mix using a fork. Make a well, then add the lemon juice and 3 tbsp water. Gently bring together to make a soft dough. Roll out on a lightly floured surface to about 1.5cm thick, then cut into rounds using a 7.5cm pastry cutter. Re-roll the trimmings, then cut out more rounds until the dough is used up. After 1 hr 20 mins, take the casserole from the oven, remove the lid, then arrange the circles of dough, overlapping, around the edge of the dish, sticking bay leaves between them. Brush with egg and bake for 45 mins until golden.

MINTED LAMB COBBLER RECIPE

Steps:

• Set the oven to 180°C/350°F/Gas Mark 4.
• Heat 1 tablespoon oil in a sauté pan and add the bacon and shallots. Cook over a medium heat for 5-7 mins, until they start to brown. Add the carrots and parsnips to the pan, and cook for a further 3-4 mins. Tip the contents of the pan into the casserole dish.
• Return the pan to the heat and add the remaining oil. When the oil is very hot, add the meat to the pan. Cook the meat over a high heat for 4-5 mins, turning it occasionally to brown the surface, taking care not to turn it too much, as the meat will brown better if left to do it on each surface rather than continually turning it. Sprinkle the flour over the meat and stir to coat it. Pour in the red wine, and stir well and bring to the boil and simmer for a few minutes. Pour in 300ml (½ pint) water and crumble in the stock cube. Add the mint, Marmite and seasoning. Pour the mixture into the casserole. Cover the dish, either with a lid or foil, and cook in the centre of the oven for 1½-1¾ hours.
• To make the scones for the topping: Tip the flour into a bowl and rub in the butter. Stir in the mint and season. Beat the egg with enough milk to make it up to 150ml (¼ pint). Reserve about 2 tablespoons egg mixture and pour the rest into the flour. Use a round-bladed knife to mix the ingredients into a dough. Turn the dough out on to the work surface and knead it very lightly to give a smooth surface.
• Roll the dough out on a floured surface and cut out about 8 rounds, about 2.5cm (1in) thick, re-rolling the trimmings as necessary.
• Working quickly, take the casserole out of the oven. Place the scones on top and brush with reserved egg mixture, then return the dish to the oven, uncovered, for 20-30 mins, or until the scones have risen. Serve immediately with mashed potatoes and steamed green vegetables. To freeze: The scone topping is not suitable for freezing. The stew can be packed into a freezer container when cold and frozen for up to 1 month. Let it defrost before reheating and cooking with the scones.

LAMB AND CARROT COBBLER

Steps:

• For the lamb:
• 1. Preheat the oven to 170C/Fan or 150C/325F or Gas Mark 3.
• 2. Put the olive oil into a sautée pan. Coat the lamb in seasoned flour. Fry the meat until browned. Throw in the vegetables and bay leaf. Fry for 2 minutes, stirring constantly.
• 3. Add the redcurrant jelly and dried rosemary. Add stock. Season to taste.
• 4. Transfer the meat to a casserole dish then cover and bake for 1¼ -1½ hrs or until the meat is tender.
• For the cobbler/scones:
• 1. Increase the oven temperature to 220°C/Fan or 200°C/425°F or Gas Mark 7.
• 2. Sift the flour with the salt into a large bowl. Cut the butter into small cubes. Toss it into the flour. With fingertips, rub in the butter until the mixture resembles breadcrumbs. Add salt and pepper. Add the rosemary and cheese.
• 3. Make a well in the centre of the mixture, beat the egg and milk together and bring the mixture together with a knife. The mixture will be sticky. On a floured surface, knead the dough two or three times until smooth. Roll or pat into a flat block about 21/2 cm / 1" thick. Cut into rounds with a floured cutter.
• 4. Brush the tops of the scones with the remaining beaten egg for a golden crust. Put the scones directly on top of the casserole and cook for 15 - 20 minutes until well risen and golden brown.