Spring Lamb and Vegetables with Herb Cobbler

Name: Spring Lamb and Vegetables with Herb Cobbler
Yield: Serves 10
Ingredients: 4 lb / 1.80 kg trimmed weight leg, shoulder or neck fillet of lamb, off the bone; 1 celery stalk, trimmed and cut into chunks; 2 bay leaves; large sprig of thyme; parsley stalks; 4 lb / 1.80 kg trimmed weight leg, shoulder or neck fillet of lamb, off the bone; 4 lb / 1.80 kg trimmed weight leg, shoulder or neck fillet of lamb, off the bone; 1 onion, peeled and studded with 6 cloves; 1 large carrot, peeled; 20 baby carrots, scrubbed; 20 asparagus tips; 8 oz / 230 g shelled broad beans; 1½ lb / 680 g self-raising flour; small sprig of rosemary; 1 bottle Sauvignon Blanc; 1 pt / 570 ml lamb stock; 20 pickling onions, peeled; buttermilk or plain yoghurt thinned with water; 2 oz / 60 g chervil, parsley, tarragon and chives, finely chopped; 2 oz / 60 g chervil, parsley, tarragon and chives, finely chopped; 1 tsp salt; 7 oz / 200 g butter; buttermilk or plain yoghurt thinned with water; buttermilk or plain yoghurt thinned with water; 2 oz / 60 g chervil, parsley, tarragon and chives, finely chopped; 2 oz / 60 g chervil, parsley, tarragon and chives, finely chopped

Preparation info

Serves
10

Difficulty
Medium

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Ingredients

4 lb / 1.80 kg trimmed weight leg, shoulder or neck fillet of lamb, off the bone
1

Main course
Spring

Method

Brown the meat, and place it in a large flameproof casserole. Add the onion, carrot and celery. Tie the herbs together, and place in the casserole with the meat and vegetables. Pour over the wine and stock, bring to the boil, lower the heat and simmer gently for 1 hour.

Add the pickling onions and baby carrots to the meat and vegetables in the casserole, and cook for a further 15 minute