Sunday, October 11, 2020

WINTER LAMB COBBLER


 WINTER LAMB COBBLER







On a winter's day, but it's so delicious you'll cook it all year round.

 

Ingredients:

The Lamb:

  • 3 bay leaves
  • 350ml red wine
  • Salt and pepper
  • 1 tbsp plain flour
  • 1 tbsp sunflower oil
  • Small bunch of thyme
  • 350ml lamb stock (or chicken)
  • 1½ tbsp Worcestershire sauce
  • 5 carrots cut into large chunks
  • 350g shallots, peeled and diced
  • 900g lamb neck fillets cut into large chunks
  • 350g small button mushrooms, wiped clean
  • 200g beef  

The Cobbler Topping:

  • 100ml milk
  • Salt and pepper
  • Juice of ½ a lemon
  • 150g chilled butter
  • 1 egg, beaten to glaze
  • 350g self raising flour
  • Thyme, rosemary and parsley, chopped

 

Instructions:

The Lamb:

  1. Preheat the oven to 160°C / 320°F
  2. In a heavy based oven-proof casserole dish, heat the oil over a medium-high heat and then fry the beef. Once it is golden and crisp, add the chunks of lamb to the dish and brown them on all sides
  3. Remove the beef and lamb from the dish and place it back over a medium heat with a splash of olive oil. Add the shallots, mushrooms and carrots and cook for about 5 minutes until starting to colour
  4. Stir in the flour, then return the meat to the dish along with the bay leaves, thyme, red wine, stock and Worcestershire sauce. Season with salt and pepper, then cover and transfer to the oven for about an hour and a half, of until the lamb is tender and the sauce has thickened slightly

The Cobbler Topping:

  1. While the lamb is in the oven, make the topping by mixing the flour, chopped herbs, butter, salt and pepper in a food processor until it resembles breadcrumbs
  2. Tip the mixture into a bowl, make a well in the centre and pour in the milk and lemon juice
  3. Tip the dough onto a floured surface and roll it out to about 1.5cm thick. Use a 7.5 cm / 3 in pastry cutter to cut the dough into rounds
  4. When you are ready to serve, heat the oven to 180°C / 355°F and arrange the scones around the edge of the dish. Brush the scones with egg and place the dish in the oven for 30-40 minutes until the topping is golden brown. Enjoy your dinner!