Herby lamb cobbler

Herby lamb cobbler

  • Rating: 5 out of 5.111 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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: per serving
NutrientUnit
kcal963
fat60g
saturates31g
carbs59g
sugars9g
fibre5g
protein45g
salt2.89g
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Ingredients

For the cobbler topping

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.

Goes well with

Recipe from Good Food magazine, March 2008

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    Rating: 5 out of 5.111 ratings

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