HERBY LAMB COBBLER RECIPE | BBC GOOD FOOD
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
Provided by Barney Desmazery
Categories Dinner, Main course
Total Time 3 hours 10 minutes
Cook Time 2 hours 30 minutes
Yield 6
Number Of Ingredients 18
Steps:
- 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.
- 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.
Nutrition Facts : Calories 963 calories, FatContent 60 grams fat, SaturatedFatContent 31 grams saturated fat, CarbohydrateContent 59 grams carbohydrates, SugarContent 9 grams sugar, FiberContent 5 grams fiber, ProteinContent 45 grams protein, SodiumContent 2.89 milligram of sodium
ROSEMARY ROAST LAMB CHOPS RECIPE | BBC GOOD FOOD
This one-pan lamb chops supper only requires some quick assembling - pack in the Mediterranean flavours then let the oven do the work
Provided by Barney Desmazery
Categories Dinner, Lunch, Main course
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 4
Number Of Ingredients 7
Steps:
- Turn the oven to fan 200C/ conventional 220C/gas 7. Heat half the oil in a flameproof roasting tin or ovenproof sauté pan. Brown the lamb for 2 minutes on each side, then lift out of the pan and set aside. Add the rest of the oil to the pan, add the potatoes, then fry for 4-5 minutes, until starting to brown. Add the rosemary and garlic, then return the lamb to the pan, too.
- Roast in the oven for 20 minutes, then scatter over the tomatoes and drizzle with the balsamic vinegar. Place back in the oven for 5 minutes, until the tomatoes just begin to split. Remove from the oven and serve straight from the dish.
Nutrition Facts : Calories 754 calories, FatContent 48 grams fat, SaturatedFatContent 21 grams saturated fat, CarbohydrateContent 46 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 4 grams fiber, ProteinContent 36 grams protein, SodiumContent 0.34 milligram of sodium
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HERBY LAMB COBBLER RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 3 hours 10 minutes
Category Dinner, Main course
Cuisine Irish
Calories 963 calories per serving
- 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.
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