Herby lamb cobbler

Herby lamb cobbler

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

Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 40 mins

Cook time

Cook 2 hrs 30 mins

Method

  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.
  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 5mm 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.
Try

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.

Per serving

963 kcalories, protein 45g, carbohydrate 59g, fat 60 g, saturated fat 31g, fibre 5g, sugar 9g, salt 2.89 g

Recipe from Good Food magazine, March 2008.

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Latest comments and suggestions

Results 1-20

  • Binder photo Bevsy

    29 February 2008

    Bevsy commented on this recipe

    Absolutely delicious! Will definitely make again.

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  • Binder photo Louise

    01 March 2008

    Louise rated and commented on this recipe

    5 stars

    Really really good! Made last week for friends and will make this week again for different friends!

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  • Binder photo Sarah

    01 March 2008

    Sarah rated and commented on this recipe

    5 stars

    This was a complete winner, the lemon juice in the cobblers helped make them nice and light. I didnt bother with a rolling pin, I just formed the cobbles in my hands - it added to the informal feel of the meal.

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  • Binder photo Peta

    03 March 2008

    Peta rated and commented on this recipe

    5 stars

    Did half quantities for the two of us. Strangely enough, the leftovers magically vanished before I had a chance to freeze them! Next try will be to vary the veg as my daughter-in-law doesn't like mushrooms, but this is definitely in the family binder from now on.

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  • Binder photo Lindamay's

    03 March 2008

    Lindamay's commented on this recipe

    This was delicious. I made it with lamb and then with beef - a real winner!

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  • Binder photo bc500

    03 March 2008

    bc500 commented on this recipe

    I've made this twice and both times the 'cobbler' topping didn't rise at all! I even bought a new bag of flour for the second attempt but they stayed dense and heavy. But the lamb stew is rich and delicious.

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  • Binder photo girty

    03 March 2008

    girty commented on this recipe

    made this at the weekend and the compliments i received made me feel like a proper top chef,when really i'm not that great a cook. This was sooo easy to make and will certainly cook again but maybe try with beef.

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  • Binder photo Daniela

    04 March 2008

    Daniela commented on this recipe

    This is really good! I have tried once and made several time. The cobblers are the perfect topping!

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  • Binder photo BARBARA

    04 March 2008

    BARBARA rated and commented on this recipe

    5 stars

    This was absolutely delicious and everyone wanted seconds. I have a large buffet lunch coming up and i will definately include this as one of the main dishes because of it's excellent taste and impressive look.

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  • Binder photo Recipe Trial

    06 March 2008

    Recipe Trial commented on this recipe

    Would really like to make this but I'm not sure I've be able to get lamb neck fillets. Is there any other part of the lamb that would work well with this.

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  • Binder photo janet

    06 March 2008

    janet rated and commented on this recipe

    5 stars

    neck of lamb fillets sold at most supermarkets ask at meat counter if not on display.Neck of lamb is a tender when cooked other cuts of lamb would make this dish too tough to eat.I have made this dish twice and it is wonderful,even my fussy teenage son ate it and wanted some more.A Lovely wholesome dish perfect for any occasion!

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  • Binder photo Claire Helen

    06 March 2008

    Claire Helen rated and commented on this recipe

    4 stars

    Delicious and easy, but my cobbles didn't rise. I think I rolled the mixture out too thinly.

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  • Binder photo Hilders

    07 March 2008

    Hilders rated and commented on this recipe

    5 stars

    Delicious! Put the casserole in my slow cooker on low all day came home to gorgeous aroma then made the cobbler and as my slow cooker dish goes into the oven transfered it for the last 30 mins. What a lovely meal at the end of the day. Would make it again when I have friends round as so little effort needed.

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  • Binder photo fiona

    09 March 2008

    fiona commented on this recipe

    this is delicious - i added some rings of leeks as well, but rather than make the cobbler topping i added dumplings. I too used a slow cooker - but with dumplings no need to transfer to oven. It was delicious - definitely one to make again!!!

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  • Binder photo lesley

    09 March 2008

    lesley rated this recipe

    4 stars

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  • Binder photo Gemma Russell

    11 March 2008

    Gemma Russell rated and commented on this recipe

    5 stars

    This was really tasty! I might do it nex time in my slow cooker and just do the topping when i get in from work, otherwise its quite a few hours that you have to wait for! The lamb was beautifully cooked! I will definetly be making this one again!

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  • Binder photo wuffer

    12 March 2008

    wuffer rated and commented on this recipe

    4 stars

    i tried this last night very nice !!!

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  • Binder photo zxcvbnm

    12 March 2008

    zxcvbnm commented on this recipe

    My cobbler did not rise like the picture. It was cooked, not doughy but very still a thin biscuit not scone like as in the picture. Should I have left the lid off while cooking the cobbler? Should I have cut the circles thicker? Thanks (Did taste fairly nice and flavourfull but a long time to cook, had to start making supper at 5.30pm )

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  • Binder photo littlemisshappy145

    14 March 2008

    littlemisshappy145 rated and commented on this recipe

    5 stars

    ^^^ Yes you should have left the lid off once you have placed the cobblers on top! I made this and it was divine. Everyone loved it and i will definately make it again. The cobblers just added that extra something, and the lamb was very tender. A great recipe and tastes wonderful!

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  • Binder photo Recipes

    20 March 2008

    Recipes commented on this recipe

    Cobblers are basically savoury scones, so surely they should be thicker than 5mm when you roll them out? Even if it uses self-raising flour that's the same thickness as pastry so I can't see it rising that much.

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Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 40 mins

Cook time

Cook 2 hrs 30 mins

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 onions , peeled
  • 5 carrot , cut into large chunks
  • 350g small button mushrooms
  • 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 herbs , including thyme, rosemary and parsley
  • 200g chilled butter , grated
  • juice 1 lemon
  • 5 bay leaves
  • beaten egg , to glaze
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Per serving

963 kcalories, protein 45g, carbohydrate 59g, fat 60 g, saturated fat 31g, fibre 5g, sugar 9g, salt 2.89 g

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