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

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

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