Lamb Cobbler Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350°F (175°C).
• STEP 2.In a large oven-safe pot, heat some oil over medium heat. Add the lamb and cook until browned on all sides.
• STEP 3.Remove the lamb from the pot and set aside. In the same pot, add the onions, carrots, and celery. Cook until the vegetables are softened.
• STEP 4.Add the garlic, rosemary, and thyme to the pot and cook for another minute.
• STEP 5.Return the lamb to the pot and pour in the beef stock. Bring to a simmer and cover with a lid.
• STEP 6.Transfer the pot to the preheated oven and cook for 2 hours, or until the lamb is tender.
• STEP 7.While the lamb is cooking, prepare the cobbler crust. In a mixing bowl, combine the flour, baking powder, salt, and butter. Rub the butter into the flour mixture until it resembles breadcrumbs.
• STEP 8.Add the milk to the flour mixture and stir until a soft dough forms.
• STEP 9.Remove the pot from the oven and increase the temperature to 400°F (200°C).
• STEP 10.Drop spoonfuls of the cobbler dough onto the surface of the lamb mixture.
• STEP 11.Return the pot to the oven and bake for 20-25 minutes, or until the cobbler crust is golden and cooked through.
• STEP 12.Serve the lamb cobbler hot, garnished with fresh herbs if desired.
• STEP 13.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• For extra flavor, you can sear the lamb in batches before adding it back to the pot.
• Feel free to add other vegetables like peas or mushrooms to the lamb mixture for added texture and flavor.
• If the cobbler crust starts to brown too quickly, you can cover the pot with foil to prevent it from burning.

Storage and Serving

• Lamb cobbler is best served hot, straight from the oven.
• You can serve it as a standalone dish or with a side of mashed potatoes or steamed vegetables.
• Leftovers can be reheated in the oven or on the stovetop. Add a splash of stock or water to prevent the lamb from drying out.