Name: Lamb Cobbler with Garlic Scone Dumplings
Prep time: 20 min
Cook time: 6 h 20 min
Total time: 6 h 40 min
Yield: 6
Cuisine: British, English
Ingredients: 750g Welsh Lamb steaks, trimmed of any visible fat and cut into 1" (2.5cm) cubes; 2 tablespoons plain flour; 25g butter; salt and freshly ground black pepper; 2 medium onions, peeled and chopped; 4 large carrots, peeled and diced; 300ml lamb stock (from a lamb stock cube); Garlic Scone Dumplings:; 300g self raising flour; 100g vegetable suet, or beef suet; 220ml buttermilk (or skimmed milk); 1 teaspoon dried garlic granules (NOT garlic salt); salt and pepper to taste

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My recipe for Lamb Cobbler with Garlic Scone Dumplings is a fabulous recipe that uses PGI Welsh Lamb Steaks as the hero ingredient.

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Lamb Cobbler with a Garlic Scone Dumplings

PGI Welsh Lamb Steaks Recipe

My recipe for Lamb Cobbler with Garlic Scone Dumplings is a fabulous recipe for Autumn and the Winter months, and uses PGI Welsh Lamb Steaks as the hero ingredient.

The base of this Lamb Cobbler with Garlic Scone Dumplings, is a fragrant lamb stew with onions and carrots, which is first cooked in a slow cooker, or a pressure cooker.

The cooked lamb is then spooned into a baking dish and little garlic scones are added, which become the baked dumplings on cooking.

You could of course pre-cook the lamb, slowly, in a conventional oven in a cast iron casserole dish for great heat retention and heat distribution.

Serve this delightful family meal with acres of mashed potatoes, and steamed (or boiled) seasonal vegetables. And, if there’s any left over, you can reheat it in the microwave, or in the oven covered in tinfoil.

What are Lamb Steaks?

Lamb steaks are a cut from a leg of lamb – trimmed and with no bones, they make a great ingredient for family suppers. As they are quite thin, they are also great for grilling and pan-frying, as they cook very quickly.

We also barbecue lamb steaks during the summer, with a seasoning of salt, pepper and dried rosemary, they are delectable when served with salads and flatbreads.

Welsh Lamb

Welsh lamb is such a fabulous ingredient – sustainably reared with provenance, it’s one of Wales’s local, seasonal stars.

It is however available to buy all of the UK, and not just in Wales. The flavour of Welsh Lamb bears witness to how it is carefully reared, with an almost sweet taste, and a meltingly soft texture.

Welsh lamb is “grown” on the lush, green pastures of the hills and valleys of Wales, where a temperate climate, mineral rich soil and an unspoilt environment comes together to produce lamb of the highest quality.

And, Welsh lamb has a unique heritage too, a result of around 400 years of traditional husbandry methods, generations of breeding expertise, and an abundance of natural grazing, you can taste it in every bite.

Farming has evolved and developed over this time but farmer and dog still stand side by side with their flocks…..think “One man and his Dog”.

Life is all about balance, and having red meat now and then, such as lamb, gives you a hearty dose of nutrients and vitamins to help keep you healthy.

Rich in iron with high amounts of omega 3, vitamin E, beta carotene and beneficial fatty acids, lamb is also a key source of protein which helps muscle growth and supports bone maintenance.

Notes for Conventional Cooking

For conventional oven cooking:

Put the meat in to a suitable sized oven proof casserole dish or dutch oven, such as a cast iron Le Creuset. Add the vegetables, the lamb stock and the seasoning, mix well, cover with a lid and place into a pre-heated oven 170C/325F/Gas Mark 3 for 2 hours, or until the lamb is tender.

More Lamb Recipes on Lavender & Lovage

Durban Style Lamb and Apricot Curry - A hot and spicy lamb curry which is cooked in a rich tomato and curry masala broth; Durban curry doesn't usually have fruit added, but I have added some plump, dried South African apricots for sweetness and texture. Use diced lamb leg or neck of lamb, and serve with Basmati rice. — Durban Style Lamb and Apricot Curry

Cawl — Durban Style Lamb and Apricot Curry

Recipe for Lamb Cobbler with Garlic Scone Dumplings

I hope you enjoy my latest recipe for Lamb Cobbler with Garlic Scone Dumplings – it’s easy to make, and is even easier to eat! Let me know if you make it and which method you used, slow cooker, pressure cooker or conventional cooking. Karen

Lamb Cobbler with Garlic Scone Dumplings

Yield: 6 people

Prep Time: 20 minutes

Cook Time: 6 hours 20 minutes

Total Time: 6 hours 40 minutes

My recipe for Lamb Cobbler with Garlic Scone Dumplings is a fabulous recipe for Autumn and the Winter months, and uses PGI Welsh Lamb Steaks as the hero ingredient.

The base of this Lamb Cobbler with Garlic Scone Dumplings, is a fragrant lamb stew with onions and carrots, which is first cooked in a slow cooker, or a pressure cooker.

The lamb is then spooned into a baking dish and little garlic scones are added, which become the baked dumplings on cooking.

You could of course pre-cook the lamb, slowly, in a conventional oven in a cast iron casserole dish for great heat retention and heat distribution.

Serve this delightful family meal with acres of mashed potatoes, and steamed (or boiled) seasonal vegetables. And, if there's any left over, you can reheat it in the microwave, or in the oven covered in tinfoil.

Ingredients

750g Welsh Lamb steaks, trimmed of any visible fat and cut into 1" (2.5cm) cubes
2 tablespoons plain flour
25g butter
salt and freshly ground black pepper
2 medium onions, peeled and chopped
4 large carrots, peeled and diced
300ml lamb stock (from a lamb stock cube)
Garlic Scone Dumplings:
300g self raising flour
100g vegetable suet, or beef suet
220ml buttermilk (or skimmed milk)
1 teaspoon dried garlic granules (NOT garlic salt)
salt and pepper to taste

Instructions

1. Lamb Casserole: Toss the meat in the flour that has been seasoned with salt and pepper.
Fry the meat in the butter (over a medium to high heat) in a large frying pan or skillet until browned, turning constantly. Remove the sealed browned meat and put it in a slow cooker. NB: Some slow cookers or Instant Pots have a saute feature that you can do this in.
2. Add the onions and carrots to the meat in the slow cooker. Pour in the lamb stock and season to taste with more salt and pepper if necessary.
3. Cook on Slow for 6 hours, OR cook in the pressure cooker function for 30 minutes.
4. Just before the casserole of cooked, pre-heat the oven to 200C/180C Fan/200F.
5. Garlic Scone Dumplings: Add the suet to the flour and then add buttermilk VERY carefully and slowly - mixing in between, until the dumpling dough is soft, but not too sticky.
6. You can either press the scone mixture out on a floured board and stamp out scone shapes, or make small balls of the scone dough.
7. Spoon the lamb casserole into a large oven-proof dish, and arrange the scone dumplings over the hot casserole. NB: The casserole MUST still be hot so the underside of the scone dumplings cook underneath.
8. Bake uncovered for a 20 to 25 minutes or until the scone dumplings have risen and are crusty, crispy and golden brown.
9. Serve immediately with steamed seasonal vegetables and mashed potatoes.

Notes

For conventional oven cooking:

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 967Total Fat 54gSaturated Fat 24gTrans Fat 0gUnsaturated Fat 25gCholesterol 197mgSodium 1102mgCarbohydrates 60gFiber 4gSugar 6gProtein 57g