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Colorado Potato and Lamb Cobbler
1 1/4 lb Lamb*
Salt and pepper
1/4 c Flour (approximately)
2 ts Olive oil
2 c Lamb stock or
14 1/2 oz Can beef broth plus 1/4 c ;Water
3/4 lb Mushrooms; sliced
1 Onion; chopped
2 Garlic cloves; minced
1 lb Red-skinned potatoes - cut in 3/4" cubes
1 1/2 ts Fresh thyme or
1 ts Dried thyme
1 1/2 ts Fresh rosemary or
1 ts Dried rosemary
3 tb Finely chopped fresh parsley
1 c Flour
1 tb Sugar
1 ts Baking powder
1/2 ts Salt
1/2 c Heavy cream
To Brush On Cobbler Dough
1 Egg yolk
1 tb Milk or cream
*Cut from the shoulder or leg into 3/4" pieces, well trimmed.
Season lamb with salt and pepper; dredge with flour.
In a Dutch oven or heavy pot, heat oil to medium high heat. Add lamb and cook until well-browned on all sides. Remove lamb from pot and reserve. Add 1/2 cup stock, mushrooms, onions and garlic; cook, stirring to scrape all brown bits from pan, until liquid has evaporated and onions are tender. Add remaining stock, potatoes, thyme and rosemary; cover and heat to boiling. Reduce heat to low; add lamb and simmer, partially covered, for 45 minutes or until lamb is tender. Season with additional salt and pepper if necessary. Stir in chopped parsley. (Sauce should be the consistency of gravy. If it's too thin, remove the ingredients to the casserole with a slotted spoon and boil the sauce to reduce it.)
Meanwhile prepare cobbler dough.
Heat oven to 375 F. Ladle lamb mixture into a 1 1/2 quart casserole or 10" round deep-dish pie plate. Top with cobbler dough, clustering and overlapping leaves slightly, allowing open spaces for steam to escape.
Beat together egg yolk and milk; brush dough with mixture. Bake about 20 minutes or until top is golden brown.
To make the cobbler dough: In a small bowl, combine flour, sugar, baking powder and salt. Stir in cream; mix just until blended. Gather dough into a ball. On a lightly floured surface, roll dough to about 1/4" thickness. Using a cookie cutter, cut dough into leaves or other shapes; reroll scraps and cut more shapes.