Winter Lamb Cobbler

Gallery Of Winter Lamb Cobbler

Winter Lamb Cobbler

Recipes and inspiration from a London girl in Switzerland

January might be the month of New Year’s resolutions, renewing that gym membership, counting the calories and eating healthily. But, having been lucky enough to spend a few days back in England with my family, watching my mum force down what can only be described as green sludge in the hope that it will release her “inner skinny gene”, I have confirmed my belief that January should be all about comfort food. The kind that keeps you feeling cozy when the temperatures drop even further and you might just be lucky enough to see the first scatterings of snow.

So here’s a recipe for those of you, like me, who seriously struggle to stick to a green sludge diet for more than 5 minutes. And for those of you with more willpower, consider this a way of rewarding yourself for sticking to your resolutions for a whole week!

This lamb cobbler has been our family favourite in the last few years. It has such great depth of flavour with a rich, fragrant sauce and lamb that melts in your mouth – you need this crowd-pleaser in your life! The cobbler topping really makes this dish, so ignore the extra calories and go for it, I promise you won’t regret it! Plus the scones make a great change from potatoes, and cooking them on top of the lamb means they soak up some of those amazing juices, yum!

You’ll probably notice soon enough that some of my all-time favourite dinners are the ones that you can just leave in the oven until you’re ready to eat, and this definitely falls under that category. No pressure to get timings right, no rushing around in the kitchen once your guests have arrived. It is the perfect kind of meal that allows you to sit back, relax and enjoy a stress free evening of entertaining or gives you that extra few hours on a Sunday to spend some quality time with your family.

Winter Lamb Cobbler

I’ve got plenty more winter warmers to share with you, but I’m ALWAYS looking for new inspiration so go ahead and share your favourite casseroles / stews / cobblers in the comments below and let’s see what fun new ideas we can come up with!

- 200g bacon lardons or streaky bacon cut into small strips

- 900g lamb neck fillets cut into large chunks

- 350g shallots, peeled and diced

- 350g small button mushrooms, wiped clean

Winter Lamb Cobbler

- 5 carrots cut into large chunks

- 1½ tbsp Worcestershire sauce

- Thyme, rosemary and parsley, chopped

- Preheat the oven to 160°C / 320°F

- In a heavy based oven-proof casserole dish, heat the oil over a medium-high heat and then fry the bacon. Once it is golden and crisp, add the chunks of lamb to the dish and brown them on all sides

Winter Lamb Cobbler

- Remove the bacon 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

- 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

- 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

- Tip the mixture into a bowl, make a well in the centre and pour in the milk and lemon juice . Use your hands to bring it all together to form a soft dough

- 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

Winter Lamb Cobbler

- 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

- If you're short on time, you don't absolutely have to brown the lamb at first, it still works really well if you skip this step

- Get ahead: If you are making this the day before, cook the lamb for the first hour and a half, then remove from the oven, let it cool and store in the fridge overnight. You can even make the toppings ahead too and store them on a covered tray in the fridge overnight

- To freeze: You can freeze the casserole after the first hour and a half of cooking. The topping can be frozen before cooking, just wrap each scone in baking paper and foil. Defrost at room temperature before use

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Winter Lamb Cobbler

Looks fantastic. Ideas on healthy lunch snacks please.

Thank you Hayley and great timing – I’ve got a fabulous fresh tomato soup coming up next! I’ve also been thinking about trying out some tomatoes stuffed with quinoa and spinach soon as well as a lovely dish with roasted vegetables and orzo, so stay tuned for lots more recipes

This cobbler looks scrumptious! What a wonderful and hearty recipe! Pinning it for future!

P.S. Cannot wait to see your fabulous fresh tomato soup!

Thanks so much Tania the soup is on its way tomorrow!

Winter Lamb Cobbler

fresh tomatoes, carrots and herbs. This is PERFECT for everyone on January diets who saw the lamb cobbler a few days ago as a cruel reminder of what you’re not allowed to eat! Just over 200 calories

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Winter Lamb Cobbler

Archives Select Month July 2016 May 2016 March 2016 February 2016 January 2016

Categories Select Category Autumn Birthday Bread Breakfast Breakfast in Bed Cakes Chocolate Christmas Classics Dairy Date Night Dessert Dinner Dinner Party Dishes Easter Fish Fruit Healthy Lunch Main Course Meat Nibbles Pancake Day Pastry Picnic Savoury Slow cooking Soup Special Occasion Spring Starter Summer Sweet Vegetables Winter

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Winter Lamb Cobbler

Recipes and inspiration from a London girl in Switzerland

January might be the month of New Year’s resolutions, renewing that gym membership, counting the calories and eating healthily. But, having been lucky enough to spend a few days back in England with my family, watching my mum force down what can only be described as green sludge in the hope that it will release her “inner skinny gene”, I have confirmed my belief that January should be all about comfort food. The kind that keeps you feeling cozy when the temperatures drop even further and you might just be lucky enough to see the first scatterings of snow.

So here’s a recipe for those of you, like me, who seriously struggle to stick to a green sludge diet for more than 5 minutes. And for those of you with more willpower, consider this a way of rewarding yourself for sticking to your resolutions for a whole week!

This lamb cobbler has been our family favourite in the last few years. It has such great depth of flavour with a rich, fragrant sauce and lamb that melts in your mouth – you need this crowd-pleaser in your life! The cobbler topping really makes this dish, so ignore the extra calories and go for it, I promise you won’t regret it! Plus the scones make a great change from potatoes, and cooking them on top of the lamb means they soak up some of those amazing juices, yum!

You’ll probably notice soon enough that some of my all-time favourite dinners are the ones that you can just leave in the oven until you’re ready to eat, and this definitely falls under that category. No pressure to get timings right, no rushing around in the kitchen once your guests have arrived. It is the perfect kind of meal that allows you to sit back, relax and enjoy a stress free evening of entertaining or gives you that extra few hours on a Sunday to spend some quality time with your family.

Winter Lamb Cobbler

I’ve got plenty more winter warmers to share with you, but I’m ALWAYS looking for new inspiration so go ahead and share your favourite casseroles / stews / cobblers in the comments below and let’s see what fun new ideas we can come up with!

- 200g bacon lardons or streaky bacon cut into small strips

- 900g lamb neck fillets cut into large chunks

- 350g shallots, peeled and diced

- 350g small button mushrooms, wiped clean

Winter Lamb Cobbler

- 5 carrots cut into large chunks

- 1½ tbsp Worcestershire sauce

- Thyme, rosemary and parsley, chopped

- Preheat the oven to 160°C / 320°F

- In a heavy based oven-proof casserole dish, heat the oil over a medium-high heat and then fry the bacon. Once it is golden and crisp, add the chunks of lamb to the dish and brown them on all sides

Winter Lamb Cobbler

- Remove the bacon 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

- 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

- 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

- Tip the mixture into a bowl, make a well in the centre and pour in the milk and lemon juice . Use your hands to bring it all together to form a soft dough

- 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

Winter Lamb Cobbler

- 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

- If you're short on time, you don't absolutely have to brown the lamb at first, it still works really well if you skip this step

- Get ahead: If you are making this the day before, cook the lamb for the first hour and a half, then remove from the oven, let it cool and store in the fridge overnight. You can even make the toppings ahead too and store them on a covered tray in the fridge overnight

- To freeze: You can freeze the casserole after the first hour and a half of cooking. The topping can be frozen before cooking, just wrap each scone in baking paper and foil. Defrost at room temperature before use

WANT MORE TASTY RECIPES DELIVERED STRAIGHT TO YOUR INBOX? Enter your email address below to subscribe and be the first to know about exiting new recipes and inspiration!

Winter Lamb Cobbler

Looks fantastic. Ideas on healthy lunch snacks please.

Thank you Hayley and great timing – I’ve got a fabulous fresh tomato soup coming up next! I’ve also been thinking about trying out some tomatoes stuffed with quinoa and spinach soon as well as a lovely dish with roasted vegetables and orzo, so stay tuned for lots more recipes

This cobbler looks scrumptious! What a wonderful and hearty recipe! Pinning it for future!

P.S. Cannot wait to see your fabulous fresh tomato soup!

Thanks so much Tania the soup is on its way tomorrow!

Winter Lamb Cobbler

fresh tomatoes, carrots and herbs. This is PERFECT for everyone on January diets who saw the lamb cobbler a few days ago as a cruel reminder of what you’re not allowed to eat! Just over 200 calories

Your email address will not be published. Required fields are marked *

Sign me up to receive new recipes straight to my inbox!

Notify me of follow-up comments by email.

SUBSCRIBE TODAY For more tasty recipes delivered straight to your inbox!

Winter Lamb Cobbler

Archives Select Month July 2016 May 2016 March 2016 February 2016 January 2016

Categories Select Category Autumn Birthday Bread Breakfast Breakfast in Bed Cakes Chocolate Christmas Classics Dairy Date Night Dessert Dinner Dinner Party Dishes Easter Fish Fruit Healthy Lunch Main Course Meat Nibbles Pancake Day Pastry Picnic Savoury Slow cooking Soup Special Occasion Spring Starter Summer Sweet Vegetables Winter

Copyright © 2019 · by · Built on the · Powered by

SUBSCRIBE NOW FOR MORE TASTY RECIPES DELIVERED STRAIGHT TO YOUR INBOX!

Winter Lamb Cobbler

Recipes and inspiration from a London girl in Switzerland

January might be the month of New Year’s resolutions, renewing that gym membership, counting the calories and eating healthily. But, having been lucky enough to spend a few days back in England with my family, watching my mum force down what can only be described as green sludge in the hope that it will release her “inner skinny gene”, I have confirmed my belief that January should be all about comfort food. The kind that keeps you feeling cozy when the temperatures drop even further and you might just be lucky enough to see the first scatterings of snow.

So here’s a recipe for those of you, like me, who seriously struggle to stick to a green sludge diet for more than 5 minutes. And for those of you with more willpower, consider this a way of rewarding yourself for sticking to your resolutions for a whole week!

This lamb cobbler has been our family favourite in the last few years. It has such great depth of flavour with a rich, fragrant sauce and lamb that melts in your mouth – you need this crowd-pleaser in your life! The cobbler topping really makes this dish, so ignore the extra calories and go for it, I promise you won’t regret it! Plus the scones make a great change from potatoes, and cooking them on top of the lamb means they soak up some of those amazing juices, yum!

You’ll probably notice soon enough that some of my all-time favourite dinners are the ones that you can just leave in the oven until you’re ready to eat, and this definitely falls under that category. No pressure to get timings right, no rushing around in the kitchen once your guests have arrived. It is the perfect kind of meal that allows you to sit back, relax and enjoy a stress free evening of entertaining or gives you that extra few hours on a Sunday to spend some quality time with your family.

Winter Lamb Cobbler

I’ve got plenty more winter warmers to share with you, but I’m ALWAYS looking for new inspiration so go ahead and share your favourite casseroles / stews / cobblers in the comments below and let’s see what fun new ideas we can come up with!

- 200g bacon lardons or streaky bacon cut into small strips

- 900g lamb neck fillets cut into large chunks

- 350g shallots, peeled and diced

- 350g small button mushrooms, wiped clean

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