Herby lamb cobbler

Herby lamb cobbler

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(92 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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devine22
14th Apr, 2011
5.05
What a lovely flavorsome dish the cobblers were so light and fluffy will definately save this recipe
cornishman1
26th Feb, 2011
5.05
Never had lamb so tender and was so easy to do.Just the job Cobbler never rose much but could have done with a seperate tray full of cobbler on their own. Done this for a valentines meal and used heart shaped cutters. Added a nice touch
lyndzee955
17th Feb, 2011
5.05
This was absolutely beautiful, a big hit all round - even for a husband that doesnt like "stews" i made this in my slow cooker with shoulder of lamb,as neck fillet was too expensive, then put cobblers on and in oven for last 45 mins - lamb was beautifully tender - just gorgeous!
lisacoppen
24th Jan, 2011
4.05
Very nice, thick tasty gravy and yummy cobbles to soak it up. No need for potatoes aswell would be much to filling.
sarahmacp
16th Jan, 2011
5.05
I've made this a couple of times with beef as my fussy pants husband doesn't like lamb and it has been delicious. The herby cobblers are amazing and turn this into a real crowd pleaser.
amusikal
11th Jan, 2011
5.05
This recipe was a hit with the family. Couldn't get smoked streaky bacon, but still very tastey. Had some left over scones that I baked at the same temp for approx 20mins, and the kids devoured them before bedtime. Will definitely be doing this again!
middle_pin2
10th Jan, 2011
5.05
Beautiful. Followed exact instructions and was lovely. I find it tastes nicer the next day so cook it for 1hr 20 the night before (without cobbler). Reheat next day, add cobbler and do 45 minute bit in over. Makes for an easier dinner party meal this way and the sauce is a little thicker.
vicki1605
6th Dec, 2010
3.05
This was a hit, very very tasty, though I personally found the cobbler topping too rich, next time I'd use less butter.
whoscookingtonight
22nd Oct, 2010
5.05
Stunning! Full of flavour and the smell whist it cooks is amazing! My dumplings rose great, and they are a fantastic addition to the meal. Will be making this one again for sure!!
janerussell
15th Oct, 2010
Great dish and really easy. The lamb is lovely.

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