Make your own Lamb Cobbler

Are you missing dining out as much as we are? Although we can’t bring you the full Inn Collection Group experience to your own home, we can share with you some delicious recipes to try and recreate! One of our Head Chefs has shared a fantastic recipe for a heart Lamb Cobbler – perfect for these cold winter evenings.

– 800g Lamb Neck Fillet (diced)
– 4 large carrots peeled and diced small
– 1 large onion, diced small
– 1 small leek cut into rings
– 1 Bayleaf
– 1 dessert spoonful of redcurrant jelly
– 2 cloves garlic finely diced
– 850ml vegetable stock
– 3tbsp olive oil
– Seasoned flour (plain flour with salt & pepper)
– Salt & pepper
– 8g Rosemary, finely chopped
Cobbler Scones
225g self-raising flour
½tsp salt
50g hard butter
120ml milk
2 eggs
1tsp rosemary, finely diced
50g Gruyere cheese

Put the oil into a sauté pan and sear the lamb in seasoned flour. Fry the meat until browned.
Add the vegetables and bay leaf. Fry for 2 mins, stirring constantly.
Add the redcurrant jelly and rosemary then add the stock.
Preheat the oven to 200°C.
Sift the flour with the salt into a large bowl and cut the butter into small cubes. Toss it
into the flour then with fingertips, rub in the butter until the mixture resembles
breadcrumbs. Add salt and pepper then the rosemary and cheese.
Make a well in the centre of the mixture, beat the egg and milk together and bring the mixture together. The mixture will be sticky. On a floured surface, knead the dough two or three times until smooth.
Roll or pat into a flat block about 2½cm/1in thick then cut into rounds with a floured
Brush the tops of the scones with the remaining beaten egg for a golden crust.
Put the scones directly on top of the casserole and cook for 20-25 minutes until
well risen and golden brown. Serve with seasonal greens.

And there you have it, a delicious Lamb Cobbler that the whole family will love. Don’t forget to share your creations with us and let us know how you get on. Good luck!