Recipes‎ > ‎

Lamb, Redcurrant, Carrot & Rosemary Cobbler

Serves 6

For the lamb : 

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

For the cobbler/scones :

225g self-raising flour
Half tsp salt
50g hard butter
120ml milk
2 eggs
1 tsp dried rosemary
50g strong Cheddar cheese, grated

For the lamb :

Preheat the oven to 170C/Fan or 150C/325F or Gas Mark 3

Put the olive oil into a saute pan. Coat the lamb in seasoned flour. Fry the meat until browned.

Throw in the vegetables and bay leaf and fry for 2 minutes stirring constantly.

Add the redcurrant jelly and rosemary, add stock and season to taste.

For the cobbler/scones :

Increase the over temp to 220C/Fan or 200C/425F or Gas Mark 7

Sift the flour with the salt into a large bowl. Cut the butter into small cubes. Toss it into the flour. With fingertips, rub in the butter until the mixture resembles breadcrumbs. Add salt & pepper. Add the rosemary & cheese.

Make a well in the centre of the mixture, beat the egg and milk together and bring the mixture together with a knife. 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 2 and a half cm/1" thick. Cut into rounds with a floued cutter.

Brush the tops of the scones with the remaining beaten egg for a golden crust. Put scones directly on top of the casserole and cook for 15-20 minutes until well risen and golden brown.

Recipe courtesy of