Name: Herby lamb cobbler
Cook time: 2 h 30 min
Total time: 3 h 10 min
Yield: 6
Cuisine: Irish
Ingredients: 1 tbsp sunflower oil; 200g smoked streaky bacon preferably in one piece, skinned and cut into pieces; 900g lamb neck fillets, cut into large chunks; 350g baby onion peeled; 5 carrots cut into large chunks; 350g small button mushroom; 3 tbsp plain flour; 3 bay leaves; small bunch thyme; 350ml red wine; 350ml lamb or beef stock; large splash Worcestershire sauce; 350g self-raising flour; 4 tbsp chopped mixed herb including thyme, rosemary and parsley; 200g chilled butter grated; juice 1 lemon; 5 bay leaves; beaten egg to glaze

Home
Recipes
Herby lamb cobbler

Herby lamb cobbler

Barney Desmazery

Save recipe

Serves 6

Easy

Prep: 40 mins

Cook: 2 hrs and 30 mins

A star rating of 4.8 out of 5.130 ratingsRate

loading...

This warming cobbler is impossible to resist on a winter's day, but is so delicious you'll be cooking it up all year round

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Mustard champ

A star rating of 4.4 out of 5.6 ratings

Ingredients

Nutrition

Units:

MetricUS

1 tbsp sunflower oil
200g smoked streaky bacon

preferably in one piece, skinned and cut into pieces
900g lamb

neck fillets, cut into large chunks
350g baby onion

peeled
5 carrots

cut into large chunks
350g small button mushroom
3 tbsp plain flour
3 bay leaves
small bunch thyme
350ml red wine
350ml lamb or beef stock
large splash Worcestershire sauce

For the cobbler topping

350g self-raising flour
4 tbsp chopped mixed herb

including thyme, rosemary and parsley
200g chilled butter

grated
juice 1 lemon
5 bay leaves
beaten egg

to glaze

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal963
fat60g
saturates31g
carbs59g
sugars9g
fibre5g
protein45g
salt2.89g

Method

step 1

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.
step 2

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.

RECIPE TIPS

MIDDLE NECK OF LAMB

This is available as chops or neck fillet. Neck has risen in popularity as it can be either fried, grilled, roasted or braised. It is sold in supermarkets, where two little fillets are packaged in a big box and sold at a premium. But from butchers, middle neck chops and neck fillets still make for a cheaper option than more prime cuts. Look for even-coloured meat with a layer of fat running through it.

Recipe from Good Food magazine, March 2008

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.8 out of 5.130 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now