Minted Lamb Cobbler Food

HERBY LAMB COBBLER

Steps:

• Heat oven to 180C/fan 160C/gas 4. In a flameproof casserole, heat the oil, then sizzle the bacon for 5 mins until crisp. Turn up the heat, then cook the lamb for 10 mins until brown. Remove meats with a slotted spoon, turn the heat up to maximum, then add the onions, carrots and mushrooms. Cook for about 5 mins until starting to colour, then stir in the flour. Return the meat to the pan with the herbs, and pour over the wine, stock and Worcestershire sauce. Season, then cover and braise in the oven, undisturbed, for about 1 hr 20 mins.
• After about 1 hr, make the topping. Tip the flour and herbs into a large bowl, then season with salt and pepper. Add the butter and mix using a fork. Make a well, then add the lemon juice and 3 tbsp water. Gently bring together to make a soft dough. Roll out on a lightly floured surface to about 1.5cm thick, then cut into rounds using a 7.5cm pastry cutter. Re-roll the trimmings, then cut out more rounds until the dough is used up. After 1 hr 20 mins, take the casserole from the oven, remove the lid, then arrange the circles of dough, overlapping, around the edge of the dish, sticking bay leaves between them. Brush with egg and bake for 45 mins until golden.

MINTED LAMB COBBLER RECIPE

Steps:

• Set the oven to 180°C/350°F/Gas Mark 4.
• Heat 1 tablespoon oil in a sauté pan and add the bacon and shallots. Cook over a medium heat for 5-7 mins, until they start to brown. Add the carrots and parsnips to the pan, and cook for a further 3-4 mins. Tip the contents of the pan into the casserole dish.
• Return the pan to the heat and add the remaining oil. When the oil is very hot, add the meat to the pan. Cook the meat over a high heat for 4-5 mins, turning it occasionally to brown the surface, taking care not to turn it too much, as the meat will brown better if left to do it on each surface rather than continually turning it. Sprinkle the flour over the meat and stir to coat it. Pour in the red wine, and stir well and bring to the boil and simmer for a few minutes. Pour in 300ml (½ pint) water and crumble in the stock cube. Add the mint, Marmite and seasoning. Pour the mixture into the casserole. Cover the dish, either with a lid or foil, and cook in the centre of the oven for 1½-1¾ hours.
• To make the scones for the topping: Tip the flour into a bowl and rub in the butter. Stir in the mint and season. Beat the egg with enough milk to make it up to 150ml (¼ pint). Reserve about 2 tablespoons egg mixture and pour the rest into the flour. Use a round-bladed knife to mix the ingredients into a dough. Turn the dough out on to the work surface and knead it very lightly to give a smooth surface.
• Roll the dough out on a floured surface and cut out about 8 rounds, about 2.5cm (1in) thick, re-rolling the trimmings as necessary.
• Working quickly, take the casserole out of the oven. Place the scones on top and brush with reserved egg mixture, then return the dish to the oven, uncovered, for 20-30 mins, or until the scones have risen. Serve immediately with mashed potatoes and steamed green vegetables. To freeze: The scone topping is not suitable for freezing. The stew can be packed into a freezer container when cold and frozen for up to 1 month. Let it defrost before reheating and cooking with the scones.

MINTED LAMB BURGERS

Steps:

• Make up your burgers from the minced lamb and season with salt pepper and the rosmary then leave out somewhere cool (not cold) for about 15 minutes
• Chop your yellow and red peppers into tiny square chunks and place into a bowl.
• Slice half of your tomato and finely chop into similar sized sqaures and place these in the bowl.
• Crush the garlic into the bowl (ensure there are no visible chunks of garlic).
• Drizzle the mixture with olive oil (at most a tablespoon) then add about a tablespoon and a half of the mint sauce and mix until everything is covered in the mint finally sprinkle some dried herbs and rosmary on top and mix again.
• At this point place the lamb burgers into a pre-heated pan with a little olive oil.
• When the burgers are cooked to about 95% of your liking add the mixture to the pan and heat for about 3 minutes.
• Place the mixture on the plate and serve the burgers on top!

MINTED LAMB & PEA STEW

Steps:

• Toss the lamb in the flour. Heat half the oil in a large pan, then brown the lamb over a high heat for 2 mins. Transfer to a plate, then add the rest of the oil, shallots, leeks, carrot and potatoes to the pan. Fry for a few mins until starting to soften.
• Pour over the stock, scraping up any meaty bits, then simmer for 10 mins until the veg are almost cooked. Tip the lamb into the pan with the peas, then simmer for 4 mins or until the lamb is just cooked and the veg are tender.
• Scatter with mint to serve.

SPRING LAMB WITH MINTED GRAVY

Steps:

• Starting 2-3 days BEFORE cooking, purchase spring lamb.
• At Easter time, it's a good idea to order it from a butcher in advance.
• Have the butcher take the bone out AND remove the gland, but tell him NOT to tie it.
• Ask for the string so you can tie it at home after marinating.
• At home, rub the lamb well, inside and out with the combined marinating ingredients.
• Roll up lengthwise and use the butcher's string to tie it up by tying lengths of string every 2-3 inches.
• Marinate the lamb for two days before cooking.
• On the day of cooking, plan on 2 hours of roasting time.
• Preheat oven to 400°F.
• Place lamb in roasting pan and roast (uncovered) for 20 minutes and then reduce heat to 250°F and continue baking for about 1 1/2 hours.
• Meat thermometer should reach 140°F.
• Remove lamb from oven and let rest, covered in foil, while making gravy.
• Make one quart of brown gravy using a good quality beef base and diluting it with 3 1/2 cups hot water.
• Bring to a boil, reduce to simmer and thicken with roux.
• Add the sherry and butter, whisking to blend well.
• Season with salt and pepper and stir in the mint jelly, stirring until melted.
• Serve with lamb.
• For roux: Melt 4 tbsp butter in saucepan over medium heat, and add 4 tbsp flour.
• Stir constantly with wooden spoon about 1 minute.
• Remove from heat.
• (See "roux" search if you need further details).

MINTED BBQ'D LAMB CHOPS

Steps:

• Trim fat from chops.
• Place lamb chops in shallow dish.
• Pour over marinade.
• Refridgerate for several hours or overnight.
• BBQ chops, brushing with marinade, until chops are tender.

MINTED LAMB CHOPS - SLOW COOKER

Steps:

• Heat slow cooker on high but turn to low when lamb goes in.
• Toss the chops or shanks in seasoned flour and brown in a pan then place in slow cooker.
• Deglaze pan with water, add sauces and pour over lamb.
• Cook on low for 6 to 7 hours.