Herby lamb cobbler

Herby lamb cobbler

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(93 ratings)

Prep: 40 mins Cook: 2 hrs, 30 mins

Easy

Serves 6
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

Nutrition and extra info

Nutrition: per serving

  • kcal963
  • fat60g
  • saturates31g
  • carbs59g
  • sugars9g
  • fibre5g
  • protein45g
  • salt2.89g
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Ingredients

  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 200g smoked streaky bacon, preferably in one piece, skinned and cut into pieces
  • 900g lamb neck fillets, cut into large chunks
    Lamb

    Lamb

    laam

    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • 350g baby onion, peeled
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 5 carrots, cut into large chunks
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 350g small button mushroom
  • 3 tbsp plain flour
  • 3 bay leaves
  • small bunch thyme

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 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
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • juice 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 5 bay leaves
  • beaten egg, to glaze
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

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.

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Comments, questions and tips

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lauramurray
7th Jun, 2012
5.05
Definitely do the cobblers with this as although they're not very healthy they do taste delicious with the stew although I would probably half the cobbler ingredients next time
mariabudgen
14th Apr, 2012
5.05
Very tasty recipe. Used lamb leg steaks which ended up v tender and increased meat a bit to serve 7, plus used 2 packs of bacon lardons rather than 200g of streaky. Gave the stew 1.5hrs in the oven in the morning, then reheated before dinner and then added the cobbler. Like others have said, they didn't rise as much as the pic, but loved the herby flavour and they tasted like dumplings. Will definitely make again as a hearty winter dish which was enjoyed by all.
mrsmedici
14th Mar, 2012
The cobbler recipe is wrong. It is like a scone and it will hardly rise at all. To get them the same as the recipe you will need your pastry to be about 2cm thick. Trust me, there is no way the ones in the photo were 5mm thick when they went in.
bluesvrider
2nd Feb, 2012
3.05
The lamb was really nice, however the cobbler was too doughy and seem to draw all the juice from the main part of the meal. Would I make this again? Well yes, but without the cobbler.
Rowena Wilkes's picture
Rowena Wilkes
29th Jan, 2012
3.05
We did generally enjoy this. I found that all the flavours worked well together and it made a nice hearty meal. I added a parsnip to the mix and a leek aswell. Because of the extra veg, I added some more wine aswell (the rest of the bottle!) I left it in the oven on a very low temp for about 4 hours and the meat was lovely and tender. The cobblers were, for my taste, a bit too doughy and dumplingy. Im not sure if they were supposed to be like this. Will probably make again with a few extra adjustments
moonlake
28th Jan, 2012
5.05
This went down well :D I used lamb leg steaks though I could not eat the cobbler (diet) ate the rest, but the hubby went back for more and ate some of the spare ones I turned into herby scones.
stocky13
26th Jan, 2012
Very good but thought too much red wine so next time i will use less.The coblers were fab.
wolf52's picture
wolf52
19th Jan, 2012
4.05
Very tasty, didn't bother with the cobbler element, served with mash potatoes and savoy cabbage very yummy!
fstoney_2004
16th Jan, 2012
4.05
I've always been nervous that the cobbles would be soggy in a cobbler - but I gave this a go at the weekend, with quite good results! 1. The cobbles weren't soggy - but I needed to add a lot more water than 3tbsp. Use a fork up until the last stages - handling the dough too much will melt the butter. I put my dough in the fridge a couple of times for a minute or too to keep the butter cold. 2. I was afraid that the cobbles would be dense (a few of the users complained about this!) so I put in an extra tsp of baking powder. Whilst this didn't make them rise as in the picture (which I think is a bit of an exaggeration), I think it helped a little. 3. I served up with mash, to bulk up the meal. I stuck to onions, carrots and mushrooms, as suggested in the recipe, but would like to vary this next time round. Anyone got any ideas?! All in all, a yummy success! Dad asked me to make it again :)
borofc
28th Dec, 2011
I changed this recipe altogether,what I did was open a packet of fish fingers and placed in the oven with a jacket potato,heated some beans and had fish fingers jacket spud and beans...lol

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