Welsh Lamb Cornbread Cobbler – A slightly kicked-up spicy lamb casserole using PGI Welsh Lamb with a baked cornbread cobbler topping, perfect for a Winter’s Day!
with
PGI Welsh Lamb
What an appropriate day to post my latest recipe for Welsh Lamb Cornbread Cobbler, the perfect family supper dish for the beginning of November, and the day after the 1st November, which is “All Hallow’s Day” or more commonly known as “All Saint’s Day”; followong on from Halloween (Hallowe’en), or All Hallow’s Eve as it should be called, and All Saint’s Day is a day devoted to commemorating saints and martyrs of the Christian faith. All Soul’s Day is a day where families visit their family’s graves in France, with pots of chrysanthemums, as an act of remembrance and respect, although in the UK we used to observe it more as an ancient Celtic festival called “Samhain” or “Feast of the Dead”, a day when bonfires were lit at night, especially on high ground, in order to light the soul’s way to heaven. It’s also the start of my Christmas preparations, and most definitely time to think of slow cooked casseroles, stews and soups……..to feed the soul!
Today’s recipe for Welsh Lamb Cornbread Cobbler is true comfort food, slow cooked PGI Welsh Lamb is combined with carrots, onions, tomatoes and a melange of warm spices, before being finished with a crusty, baked cornbread cobbler topping, which, is basically a type of dumpling. The Mexican inspired spices, chilli powder, ground cumin and coriander, add a warming flavour and marry well with the cornbread topping. You can cook this winter warmer in a slow conventional oven, or for an all day “whilst you are busy or at work” option, in a Slow Cooker (Crock Pot). Both methods are shared in the printable recipe card below, so you can choose which cooking method works best for you.
So, what is PGI? PGI is a true mark of quality, Protected Geographical Indication (PGI), it’s a product of a uniquely beautiful landscape that has been blessed for centuries with the purest of natural ingredients – clean air, sweet spring water, fresh grass and fragrant heather. This blend of nature’s finest, coupled with traditional farming practices that span generations, have helped produce high quality meat to be consumed around the world, of which Welsh Lamb is one such meat. Welsh Lamb is justly famous, and a leg of Welsh Lamb is delicious when served for a family Sunday Roast, with Yorkshire puddings, as well as other cuts of lamb using different methods of cooking, such as today’s casserole recipe, which uses Welsh Lamb neck fillets.
The cornbread cobbler is easy to make, using cornmeal in place of some of the flour, which makes for a lovely, nutty texture and flavour. I served this Welsh Lamb Cornbread Cobbler recipe with some tinned cherry tomatoes mixed with red kidney beans and sweetcorn, for a Mexican inspired accompaniment, however, if you choose to omit the spices, then this casserole is just as tasty when served with steamed Savoy cabbage and a pile of fluffy and butter mashed potatoes – the choice is yours. I hope you enjoy today’s recipe, which is part of my role as a Llambassador, with Welsh Lamb. The recipe is shared below, and would be perfect for Bonfire Night, as well as a comforting supper dish for Christmas Eve too. Enjoy your weekend, and any fireworks displays you may be going to attend too! Karen
*Collaborative Paid Work*
Welsh Lamb Cornbread Cobbler
Print recipe
| Serves | 4 to 6 |
| Prep time | 20 minutes |
| Cook time | 2 hours, 20 minutes |
| Total time | 2 hours, 40 minutes |
| Allergy | Milk, Wheat |
| Meal type | Lunch, Main Dish |
| Misc | Child Friendly, Serve Hot |
| Occasion | Christmas, Halloween |
| Region | British |
| By author | Karen S Burns-Booth |
Ingredients
Lamb Casserole
- 650g neck of Welsh Lamb, trimmed of fat and cut into chunks (Use neck fillets or boned neck of lamb chops)
- 2 tablespoons plain flour
- 25g butter
- salt and freshly ground black pepper
- 2 medium onions, peeled and chopped
- 4 large carrots, peeled and diced
- 225g chopped plum tomatoes
- 300ml lamb stock (from a lamb stock cube)
- 1 teaspoon ground chilli powder
- 1 teaspoon ground cumin
- 1/2 teasppoon ground coriander
Cobbler Topping
- 150g self raising flour
- 125g cornmeal (or coarse polenta)
- 100g melted butter
- 220ml buttermilk (or skimmed milk)
- salt and pepper to taste
Note
A slightly kicked-up spicy lamb casserole using PGI Welsh Lamb with a baked cornbread cobbler topping, perfect for a Winter's Day!
Directions
| Step 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 set aside. |
| Step 2 | Add the onions, garlic and carrots to the same pan and fry for 5 to 7 minutes or until golden and coloured. |
| Step 3 | Put the meat in to a suitable sized oven proof casserole dish or dutch oven, such as a cast iron Le Creuset. Add the fried vegetables, tinned chopped tomatoes, the lamb stock and the ground spices, 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. (Can be cooked in a slow cooker, set the temperature to High and cook for 6 hours) |
| Step 4 | Cornbread Cobbler Dumplings: Mix the flour with the cornmeal, salt and pepper in a mixing bowl. Stir in the melted butter and then add buttermilk VERY carefully and slowly - mixing in between, until the dumpling dough is soft, but not too sticky. |
| Step 5 | Twenty minutes before the end of the 2 hours cooking time, take the casserole out of the oven, remove the lid and add the cornbread cobbler dumplings, drop them on top of the casserole. Do NOT replace the lid, continue to bake uncovered for a further 20 to 25 minutes or until cornbread cobbler dumplings have risen and are crusty, crispy and golden brown. |
| Step 6 | Serve immediately with red kidney beans, sweet corn and tinned baby tomatoes for a Mexican inspired family meal. NB: The spices can be omitted to suit personal tastes, serve then with steamed cabbage and mashed potatoes. |
PIN the recipe for Welsh Lamb Cornbread Cobbler for later enjoyment!
More Lamb Recipes:
Roast Leg of Lamb with Anchovy, Rosemary and Garlic
French Herb & Garlic Lamb
Lamb & Rosemary Skewers
Persian Lamb
Janice says
Total comfort food! Lamb casseroles are so tasty and I love the idea of cornbread cobbler, will definitely be trying that.
Karen Burns-Booth says
Thanks Janice, it seems we have slid into casserole season already, but, I am ready to embrace the season and all it has to offer! Karen
Emma @ Adventures of a London Kiwi says
My mouth is watering – such a delectable winter dish Karen!
Karen Burns-Booth says
Thank you Emma, it has become a firm favourite here at Chez L and L! Karen
Ron says
Lovely! I feel warmer inside just reading the post. What a grand idea to use a cornbread topping. I can already smell it cooking on the stove.
Karen Burns-Booth says
Thank you Ron, yes, I love the texture of the cornmeal as a cobbler topping and it adds a lovely flavour to the lamb casserole too! Karen
Elinor Hill aka Beach Hut Cook says
That looks so tasty. If I cooked this after youngest’s rugby match, I would be crowned Queen. Although he gets an after match meal, he always eats another dinner at home afterwards! This would fill him up beautifully!
Karen Burns-Booth says
It’s very much a “Bloke’s” meal Elinor, and apres Rugby sounds just the ticket! Karen
Fiona Maclean says
I love Welsh lamb – this looks like the perfect winter comfort food! And I suspect the meaty part would freeze well? what about the cobbler – would you freeze it separately?
Karen Burns-Booth says
I am also a huge fan of Welsh Lamb too Fiona, and yes, you could freeze the meat part before adding the cobbler! I would freeze them separately as you say too. Karen