Recipes

A recipe from Rachel Green. Lamb shoulder is usually a good buy for this kind of casserole recipe - it's a bit fattier, which gives extra flavour to the dish.

Serves 6

    700g lamb leg / shoulder, diced
    Seasoned flour
    3 tbsp olive oil
    4 carrots, peeled and cut into chunky 2cm rings
    1 onion
    1 leek, cut into rings
    2 cloves garlic finely diced (optional)
    1 bay leaf
    Pinch dried rosemary / 1tsp fresh
    1 tbsp redcurrant jelly
    850ml good lamb or vegetable stock

For the cobbler

    225g self-raising flour
    ½ tsp salt
    50g butter, cut into cubes and chilled
    120ml milk
    2 eggs
    1 tsp dried rosemary
    50g strong Cheddar cheese, grated

Method

Preheat the oven to 180C/350F/Gas Mark 4.

Toss the lamb in the seasoned flour. Heat the oil in a large casserole or saucepan. Brown the meat in batches, remove and set aside.

Add the carrot, onion and leek and cook, stirring from time to time, for 5 - 10 minutes, until the vegetables are lightly browned and starting to soften. Add the garlic and cook for a further minute.

Add the bay leaf, rosemary and redcurrant jelly and blend in the stock. Season, cover and cook in the preheated oven for 1 hour, until the lamb is almost tender.

Turn the oven up to 220C/425F/Gas Mark 7. Sift the flour with the salt into a large bowl. Rub in the chilled butter with fingertips, until the mixture resembles breadcrumbs.

Add the rosemary and grated cheese. Beat the eggs in a jug and add the milk. Make a well in the centre of the mixture and add the liquid. Bring together with a knife to form a soft dough and knead lightly, the mixture will be sticky.

Roll out on a floured surface to 1" thickness, and cut into rounds with a floured cutter.

Put the scones directly on top of the casserole, and brush with beaten egg for a golden crust. Cook in the preheated oven for 15 - 20 minutes, until the cobbler is well risen and golden brown.