Skip to main content

Herby lamb cobbler

 


Method 1

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 onion

peeled

5 carrots

cut into large chunks

350g small button mushroom

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 herb

including thyme, rosemary and parsley

200g chilled butter

grated

juice 1 lemon

5 bay leaves

beaten egg

to glaze

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.

Method 2

🧾 Ingredients (Serves 4–6)

🍖 For the lamb stew:

2 tbsp oil (olive or vegetable)

600g diced lamb shoulder (or neck fillet)

1 onion, finely chopped

2 carrots, diced

2 celery sticks, diced

2 garlic cloves, minced

1 tbsp plain flour

1 tbsp tomato purée

500ml lamb or beef stock

100ml red wine (optional, or use extra stock)

1 tsp Worcestershire sauce

1 tsp chopped fresh rosemary

1 tsp chopped fresh thyme

1 bay leaf

Salt & pepper, to taste

🍞 For the herby cobbler topping (savoury scones):

200g self-raising flour

50g cold butter, cubed

1 tsp baking powder

1 tbsp chopped fresh herbs (parsley, thyme, or chives)

75ml milk, plus extra for brushing

1 egg, lightly beaten (optional, adds richness)

👩‍🍳 Instructions

1. Make the lamb stew:

Preheat the oven to 160°C (320°F) / 140°C fan / Gas 3.

Heat 1 tbsp oil in a large ovenproof pan or casserole.

Brown the lamb in batches, seasoning lightly. Set aside.

Add remaining oil, then sauté onion, carrot, and celery for 5–7 mins.

Stir in garlic and tomato purée; cook for 1 min.

Add flour and stir to coat the veg. Return lamb to the pan.

Pour in stock and wine, then add Worcestershire sauce, herbs, and bay leaf.

Bring to a simmer, cover, and place in the oven for 1½ hours, or until lamb is tender. (Remove bay leaf before topping.)

2. Make the cobbler topping:

In a bowl, combine flour, baking powder, herbs, and a pinch of salt.

Rub in butter with fingertips until the mix resembles breadcrumbs.

Stir in beaten egg and milk to form a soft dough.

Roll or press out to about 2cm thick and cut into rounds or rough shapes.

3. Assemble and bake:

Increase oven to 200°C (390°F) / 180°C fan / Gas 6.

Arrange cobbler scones on top of the hot stew.

Brush with a little milk for a golden finish.

Bake uncovered for 20–25 minutes, or until the cobbler topping is golden and cooked through.

🍽️ Serve with:

Steamed greens (like kale or cabbage)

A dollop of mint sauce or redcurrant jelly (optional but excellent)

A glass of red wine or dark ale

📝 Tips & Variations:

No lamb? Use beef or a plant-based meat alternative.

Extra veg: Add swede, mushrooms, or peas.

Dairy-free? Use plant-based butter and milk for the topping.



Labels:

Comments

Post a Comment

Popular posts from this blog

Dumplings

  Method 1 Ingredients 150g self-raising flour plus a little extra 70g suet small handful of parsley chopped (optional) step 1 Whilst your stew is bubbling, make the dumplings. Weigh the flour into a bowl and add ½ tsp salt. Stir through the suet and parsley, if using. Make a well in the centre and add 3 tbsp cold water, mix to a dough, adding more water until the dough is firm but pliable. Divide into eight equal pieces and roll in a little more flour into balls. Chill until needed. step 2 When the stew has about 30 mins to go, arrange the dumplings on top and cover with a lid. With the oven at 160C/140C fan/gas 3, cook the stew and dumplings for 20 mins, then remove the lid and cook for another 10 mins until they’re brown and puffed up. Method 2 🥣 Traditional British Dumplings (with Suet) 📝 Ingredients (Makes 6–8 dumplings): 100g self-raising flour 50g shredded suet (beef or vegetable) Pinch of salt Cold water, approx. 4–5 tbsp 🔧 Instructions: Mix dry ingredients: In a bowl, m...
Post a Comment
Read more

Sichuan chicken

  Method 1 Ingredients 500g boneless chicken thighs cut into bite-sized pieces 25g dried Sichuan chillies deseeded and cut into 3 pieces neutral-tasting oil such as vegetable, for deep-frying 1 tbsp dried red Sichuan peppercorns 1 tbsp dried green Sichuan peppercorns 15g ginger peeled and finely chopped 4 garlic cloves finely chopped 2 spring onions finely sliced, whites and green parts separated 3 tbsp unsalted roasted peanuts 2 tbsp sesame seeds ½ tbsp light soy sauce ½ tsp sugar For the marinade ½ tsp ground white pepper ½ tsp chicken bouillon 1 tbsp Shaohsing wine 1½ tbsp light soy sauce 2½ tbsp cornflour 1 tbsp corn oil step 1 Combine all the marinade ingredients, except the cornflour and oil, with ¼ tsp salt in a large bowl, then stir in the chicken thigh pieces to coat. Cover and chill for 30 mins. Add the cornflour and mix well, then add the oil and stir again to combine. step 2 Put the dried Sichuan chillies in a colander and shake to remove any excess seeds. Transfer to a...
Post a Comment
Read more

Crumpet pizzas

  Method 1 Ingredients 6 crumpets 4 tbsp passata 4 tbsp ketchup ½ tsp dried oregano toppings of your choice (peppers, cherry tomatoes, red onion, sweetcorn, olives, ham and basil all work well) 75g cheddar cheese grated step 1 Heat the grill to high. Lightly toast the crumpets in a toaster or under the grill. Meanwhile, mix the passata, ketchup and oregano together in a bowl. Season. Chop your chosen toppings into small pieces – young children can tear basil, or chop soft veg in a cup using safety scissors. step 2 Line a baking tray with foil. Spread the sauce over the crumpets, then top with the veg and cheese. Arrange on the tray and grill for 3-4 mins, until the cheese is golden and bubbling. Leave to cool slightly before eating. Method 2 🧺 Ingredients (makes 6 mini pizzas / serves 2–3) Base: 6 crumpets (regular or sourdough) 1–2 tbsp olive oil (optional, for brushing) Tomato sauce: 4 tbsp passata or pizza sauce 1 tsp tomato purée (optional, for richness) ½ tsp dried oregano or...
Post a Comment
Read more